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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 10 |
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I am often asked to bring this dish to parties and pot lucks. My vegan friends especially love it. It is an especialyy pretty dish (sorry I don't have a photo) and very adaptable. Ingredients:
6 cups any cooked or canned* beans (i use black beans, red beans, and pintos) |
16 green onions (scallions), chopped (yes, 16) |
2 cups fresh or canned corn, uncooked |
1/2 cup diced carrots, parboiled |
1 cup red pepper, diced & uncooked |
1 small can diced green chilis |
1 cup fresh cilantro, chopped |
dressing |
6 tsp. shoyu (aged, high quality soy sauce) |
2 tb. olive oil (use fresh, good quality) |
6 clove garlic, minced |
3 tsp rice vinegar |
1/2 tsp chipotle, dried |
1 tsp cumin, dried (i prefer mexican cumin) |
salt to taste (not really necessary) |
Directions:
1. Mix together dressing ingredients and set aside.
2. Mix together all other ingredients in a large bowl. Add dressing and gently mix until completely coated.
3. Store in refridgerator at least overnight (or longer). Stir once or twice (or just turn the container upside-down if it is leak-proof).
4. Stir and put in large bowl. Garnish with fresh cilantro (optional).
5. Important notes - 1) I've found some brands of canned beans to be too mushy. I cook mine from dried, being careful to stop cooking as soon as they are tender/firm, or I used Goya brand canned beans, which are just right.. However, read the labels-use beans canned in water, not oil. 2) Resist the urge to precook the corn. Raw corn is really nice in a salad.
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