I made this tasty side dish for a choir bbq this past Sunday (nerd alert!) and had so many compliments and even a request for the recipe on Instagram that I decided to post it here. It’s SO easy, and it’s easy to make your very own. Bonus: Gluten-Free and Vegan. HURRAY!
Hurray Kimmay’s Bean Salad
- 1 Can Garbanzo Beans
- 1 Can Black Beans
- 1 Can Red Kidney Beans
- 1 Can Southwest Style Corn
- 2 Limes
- 2 Cloves of Garlic
- 1 Red Onion
- Two Tomatoes
- 1/2 Cup chopped Cilantro
- 1 Tsp Cumin
- 1/4 Tsp Chili Powder
- A dash of Onion Powder and Paprika (optional)
Ok, let’s make this thing:
- Open, drain and rinse each can of beans and add the contents to a large serving bowl.
- Open and add the can of Southwest Corn. If you can’t find the Southwest kind (it already has a little lime juice, beans and some red peppers included) just use a can of corn and add in a little extra lime later. No worries, lovely.
- Chop up the tomatoes, onion and cilantro into small pieces and add into the bowl.
- Before cutting the limes, roll them around on a hard surface so they get good and juicy inside. Then, cut in half and squeeze the juice directly into the bowl. Next, turn each half inside out and use the blunt end of a knife or (my style) your fingernail to squeeze the extra juice and pulp out of each section in the lime. Get it all in there, girl.
- Mince or press the two cloves of garlic and add ‘em in.
- Sprinkle the bowl with a good amount of salt and pepper. Use your judgement here.
- Lastly, add in about 1 Tsp of Cumin and 1/4 Tsp of chili powder. Mix it up in the bowl and taste your concoction to make an informed decision on adding more spice or not. It’s totally up to you and your taste buds.
- Optional: I added a dash of Paprika and Onion Powder just for kicks and giggles. Did it make a difference? No clue. But it ended up tasting delicious. So. There’s that.
- Eat. HURRAY!
- I used organic and Non-GMO when I could – that’s always a good idea.
- The Southwest corn was from Green Giant. FYI.
- I like to refrigerate the salad and let the juices soak in, like a good marinade, before serving.
- Lots of healthy benefits to this salad, so this is ideal for someone watching their weight, on a journey to better health, or those of us maintaining good nutrition.
- At the party, instead of putting my pulled pork on a (dairy-licious) bread bun, I followed a friend’s lead and mixed it in with the bean salad. Amazing. Seriously.
- Have fun mixing and making your own version of this salad. You can swap out different beans (some like to add in cooked green beans) or onions (choose white or Spanish for a sweeter taste) or even add in things like cucumbers or peppers for a cool or spicy kick. It’s really up to you!
- This also serves well as a chip dip. Why not?
- This recipe serves quite a few people. For a smaller crowd, cut everything in half.
- Sorry there isn’t a photo of the final product. I wasn’t planning on sharing this with anyone other than the choir kids – So I’d love to see your photos! Share them on the HK Facebook page!