Sometimes I just get so tired of the same old side dishes like rice or potatoes. So, I was looking for something different when I came across this cold salad recipe at Kalyn’s Kitchen. It had everything that I like in it but I had to do a bit of convincing on my husband’s end. But he finally agreed to give it a try.
I did a bit of adjusting from the original recipe to suit more of what I had on hand and it turned out really good. It does have a bit of a kick to it so if you don’t like spicy, you may want to adjust the spice amounts a bit.
I served this bean salad with ground turkey tacos and I was surprised to see my hubby putting it right inside of his. Surprisingly he liked this quite a bit so it was another successful venture in getting him to eat new things. I will make this one again, it seams to go well with a lot of different things. Maybe next time I’ll make it when we’re grilling.
Spicy Southwestern Bean Salad
adapted from Kalyn’s Kitchen
1 can black beans (rinsed and drained)
1 can black eyed peas (rinsed and drained)
1 can corn (drained)
1 medium sized red pepper
1 medium sized green pepper
3 tablespoons olive oil
juice of 1 whole lime
1 tablespoon white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste
1. In a large colander, empty the black beans and black eyed peas. Rinse with cold water and let drain. Empty the corn on top and continue to drain.
2. While everything is draining, dice up both peppers and set aside.
3. In a small bowl combine the olive oil, lime juice, vinegar, chili powder and cumin. Whisk together.
4. Dump the beans and corn in a large bowl. Add the diced peppers and top with oil and spice mixture. Toss well. Season with salt and pepper to taste. Chill in refrigerator if you’re not eating immediately.