Spiced Bean Salad
Servings
4
Prep Time
10 minutes
"In my home, we eat 2+ lbs of dried beans every month. Great bean dishes are a kitchen staple. This recipe is a hearty and refreshing bean salad that pairs well with a summer cookout."
Ori Zohar
Ingredients
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4 cups of cooked beans, any type, preferably cooked from dried (like Rancho Gordo)
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4 cups cut raw vegetables, such as bell peppers, celery, tomato, or zucchini/squash
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1 Tbsp Silk Chili
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2 tsp Hoja Santa & Sea Salt, or more to taste
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1 tsp Purple Stripe Garlic Powder
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½ tsp Tingly Mằc Khén Pepper, ground
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Your boldest olive oil, to taste (optional)
Directions
Chop veggies into bean-sized pieces. Combine all ingredients in a large bowl and mix. Serve with rice or crusty bread.
Supermarket
Fair Trade