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Meat-Free Monday: Tex-Mex Three Bean Potato Salad

(MEATLESS MONDAYS/VEGAN RECIPES) Summer is almost over, so here’s your last chance to experiment with deli-style salads–great for summer get-togethers (picnics, BBQs, potlucks, camping trips, you name it)! This Tex-Mex three bean potato salad is perfect for prepping ahead of time, in a nice big batch, to bring to any summer festivity!

Simply whip together kidney beans, black beans, chickpeas, roasted potatoes, a rainbow of bell peppers, green and red onion, cilantro, and toss in a cumin-lime vinaigrette. It’s not only 100 percent vegan, but also full of fresh flavors and seasonal ingredients. As always, happy eating! — Global Animal

Tex-Mex Three Bean Potato Salad. Photo Credit: I Love Vegan

Tex-Mex Three Bean Potato Salad

Yield: 4 cups

Ingredients:

  • one 454 g package of The Little Potato Company’s ‘Onion Medley’ or ‘Garlic Herb’ Oven | BBQ Ready kit
  • ⅓-1/2 cup grilled corn (approx. 1 ear)
  • ½ cup chopped green/red/orange pepper
  • 2 tbsp finely chopped red onion (soaked in water)
  • ¼ cup green onion, sliced
  • ½ cup kidney beans, drained
  • ½ cup black beans, drained
  • ½ cup chickpeas, drained
  • ¼ cup cilantro, roughly chopped (adjust to taste)
Cumin-Lime Vinaigrette
  • 2 tbsp water
  • 2 tbsp canola oil
  • 2 tbsp lime juice (add more to taste)
  • 2 tsp sriracha
  • 1 tsp sugar
  • ½ tsp salt (adjust to taste)
  • ¼-1/2 tsp cumin
  • ¼-1/2 tsp chili powder

Directions:

  1. Prepare the potatoes: Preheat oven to 450F. Slice potatoes in half, add the Onion Medley seasoning packet, drizzle with a generous amount of olive oil and stir well. Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet. Bake for 25-30 minutes, flipping halfway through. Cool before slicing potatoes in half again (so each piece is a quarter of a potato.) Set aside.
  2. Whisk together all dressing ingredients. Pour the grilled corn, bell pepper, red onion, green onion, kidney beans, black beans, chickpeas and cilantro into a bowl and stir in the dressing.
  3. Add the chopped roasted potatoes just before serving.

Notes:

For best flavour: Allow time for the beans and vegetables to marinate in the cumin-lime vinaigrette for a few hours before adding potatoes just prior to serving.

If you don’t haven access to The Little Potato Company’s Oven | BBQ Ready kits: Season Creamer potatoes with a blend of garlic powder, onion powder, sea salt, and dried parsley and then proceed according to the recipes instructions.

My notes: I grilled an ear of corn in my George Foreman. You can achieve similar results in an outdoor grill or by sautéeing until slightly charred in spots.

Recipe Courtesy of I Love Vegan

More I Love Vegan: http://www.ilovevegan.com/tex-mex-three-bean-potato-salad/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

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