Southwestern Bean Salad


This is such a unique twist on a traditional marinated bean salad. I really enjoy three bean salad with its tangy bite and satisfying flavor so i decided to take it up a notch here by adding it to top a romaine salad. I really enjoy it as a quality protein source and taste amazing as a meatless option or as a grilled chicken & marinated bean salad as pictured above.

The flavor is very zesty and it is very hearty! Freshness from the crisp veggies and the vinaigrette as well as the fresh garlic and herbs really infuses the beans with a ton of yumminess you can only savor and leaves your palette wanting more. It works for a variety of foodie lifestyles including vegan, low-carb and low-calorie as well as Paleo so everyone can enjoy this satisfying recipe. Taste great chilled or warm then tossed over refrigerated salad greens and cherry tomatoes or also great as a dip with tortilla chips and sprinkled with cheese or served over rice. Fish would also be great as an alternative to chicken or served as a side dish

Tell me what you think in the comments once you’ve had a chance to try it!

*Makes 2 to 3 servings
1 can Lima beans, rinsed and warmed
1 can black beans, rinsed and warmed
2 cups seasoned and grilled chicken breasts, chopped optional
1 1/2 tablespoons garlic, minced
1/3 cup red or green onions, diced
1/2 cup salsa
1/3 cup Zesty Italian dressing or favorite vinaigrette
Kosher salt to taste
Black pepper to taste
1 tablespoon Cajun or Southwestern seasoning blend
Dried Italian herbs or fresh parsley to finish
Fresh salad greens (I prefer Romaine) optional
In a serving bowl or Tupperware combine the beans, onions, garlic, seasonings, vinaigrette,salsa and herbs together, toss well and allow to marinate in refrigerator for at least two hours or overnight so flavors can intensify.

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