Prepare a spicy vegan bean salad: a vegan recipe for great hunger!
Are you very hungry, love spicy food and want a rich salad without animal products? Then try making a spicy vegan bean salad. Beans are a wonderful source of protein. In combination with avocado and some chilli, the spicy Mexican-style salad puts you in a good mood and makes you want to go on holiday. The recipe is very quick and is very suitable for any time of the year. Torillas or nachos go perfectly with this.
Preparing a spicy vegan bean salad: a Mexican-style recipe
Ingredients for four people:
- 1 can of cannellini beans
- 1 can of kidney or even better black beans
- 1 can of corn
- 300 g cherry or cherry tomatoes
- 1 large red onion
- 1/2 bunch of parsley
- 1 avocado
- 1 red pepper
- 1 green pepper
For the spicy dressing:
- 5-6 tbsp olive oil
- 4 tbsp lime juice
- 1/4 ground caraway seeds
- 1 clove of garlic
- 1/2 teaspoon brown sugar
- 1/2 teaspoon chilli flakes
- Sea salt and freshly ground white pepper
Preparing a spicy vegan bean salad: ingredients and recipe
Preparation: Rinse cannellini beans, black or kidney beans and corn from the can in a sieve and drain very well. Then place in a large bowl and mix well. Wash tomatoes and quarter or halve depending on size. Wash the parsley, drain, shake dry and just finely chop the leaves. Peel and chop the onion. Core the avocado and cut the pulp into small cubes. Core and dice red and green peppers. Put everything in the bowl and mix well.
Put all the ingredients for the dressing in a small bowl and stir well with the whisk. It works even better with a small, lockable screw jar by adding the dressing ingredients, then closing it and then shaking it vigorously. In this way, the ingredients and the spices mix perfectly, and a uniform sauce is created. Pour over the salad in the bowl, fold in with a salad spoon and serve cool.
If you wish, you can omit the avocado when preparing the salad and then fill the salad with the pitted avocado halves and serve the vegan bean salad in this original way.
