Name: Dense Bean Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexicaine
Ingredients: 2 cloves garlic, peeled; Finely grated zest of 2 medium limes (about 2 tablespoon (30 ml) s); Juice of 2 medium limes (about 1/4 cup (60 ml)); 1/2 medium jalapeño pepper, seeded and quartered; 1/2 cup (120 ml) fresh cilantro leaves and tender stems (from about 1/2 bunch); 1/4 cup (60 ml) apple cider vinegar; 1 1/2 teaspoon (8 ml) s kosher salt; 1 teaspoon (5 ml) ground cumin; 1/2 cup (120 ml) neutral oil, such as vegetable or avocado; 2 (about 15-ounce) cans beans, such as black, pinto, or cannellini, drained and rinsed; 2 medium bell peppers, diced (about 3 cup (720 ml) s); 2 cup (480 ml) s cherry or grape tomatoes, halved or quartered if large; 1 1/2 cup (360 ml) s fresh or froz en corn kernels (from about 2 ears if fresh, thawed if froz en); 1/2 small (2- to 3-pound) red cabbage, finely chopped (about 3 3/4 cup (900 ml) s); 1/2 medium red onion, diced (about 3/4 cup (180 ml)); 1/2 cup (120 ml) finely chopped fresh cilantro leaves and tender stems (from about 1/2 bunch); 1/2 medium jalapeño pepper, seeded and minced; 6 ounce (170 g) s crumbled feta cheese (about 1 1/2 cup (360 ml) s)

Description

Discover how to make a flavorful Dense Bean Salad packed with protein-rich beans and vibrant veggies. Perfect for a quick, healthy meal or a satisfying side dish!

Ingredients

2 cloves garlic, peeled
Finely grated zest of 2 medium limes (about 2 tablespoon (30 ml) s)
Juice of 2 medium limes (about 1/4 cup (60 ml))
1/2 medium jalapeño pepper, seeded and quartered
1/2 cup (120 ml) fresh cilantro leaves and tender stems (from about 1/2 bunch)
1/4 cup (60 ml) apple cider vinegar
1 1/2 teaspoon (8 ml) s kosher salt
1 teaspoon (5 ml) ground cumin
1/2 cup (120 ml) neutral oil, such as vegetable or avocado
2 (about 15-ounce) cans beans, such as black, pinto, or cannellini, drained and rinsed
2 medium bell peppers, diced (about 3 cup (720 ml) s)
2 cup (480 ml) s cherry or grape tomatoes, halved or quartered if large
1 1/2 cup (360 ml) s fresh or froz en corn kernels (from about 2 ears if fresh, thawed if froz en)
1/2 small (2- to 3-pound) red cabbage, finely chopped (about 3 3/4 cup (900 ml) s)
1/2 medium red onion, diced (about 3/4 cup (180 ml))
1/2 cup (120 ml) finely chopped fresh cilantro leaves and tender stems (from about 1/2 bunch)
1/2 medium jalapeño pepper, seeded and minced
6 ounce (170 g) s crumbled feta cheese (about 1 1/2 cup (360 ml) s)

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Instructions

Place the peeled garlic, lime zest and juice, quartered jalapeño, fresh cilantro, apple cider vinegar, kosher salt, and ground cumin in a blender and puree until the mixture is smooth. While the blender is running, gradually add the neutral oil until the mixture becomes emulsified.
In a large bowl, combine the drained beans, diced bell peppers, halved cherry tomatoes, corn kernels, finely chopped red cabbage, diced red onion, finely chopped cilantro, minced jalapeño, and crumbled feta cheese.
Pour the prepared dressing over the salad and mix thoroughly to ensure everything is well-coated. Serve either chilled or at room temperature.

Notes

Use less jalapeño in the blender for a milder dressing or skip for no spicenGrate lime zest finely to enhance citrus flavor without large piecesnRinse canned beans well to lower sodium and improve salad texture