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Inspired by TasteofHome.com

I love playing with different flavors in salads. This salad is packed with protein, you can choose beans and or chicken with fresh veggies. I prefer to keep it vegan, but you can always substitute the vegan sour cream and shredded cheddar below for the real thing. You can also omit the vegan sour cream and make your own mustard vinegarette. I’m actually growing my own corn here in Costa Rica and plan to make this as soon as the crop is ready! I love making this the day before so the beans can soak up the delicious sauce. It will last in a sealed glass container for about 3-5 days. Happy Summer Potluck Dish!

Vegan Santa Fe Summer Salad

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Total Time 30 minutes
Course Salad, Side Dish
Servings 10

Ingredients
  

  • 2-1/2 cups cut fresh green beans
  • 1 cup minced fresh cilantro
  • 1/4 cup fat-free vegan sour cream (there are cashew, oat, and coconut options that are amazing)
  • 2 tablespoons lime juice
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves minced
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 2 cups organic fresh corn on the cob, cut off cob or frozen corn, thawed
  • 15 ounces pinto beans, rinsed and drained
  • 15 ounces black beans, rinsed and drained
  • 1 small sweet red pepper, finely chopped
  • 1 small red onion, chopped
  • 4 ounces chopped green chile
  • 1 avocado -sliced or cubed
  • 2-1/4 ounces sliced ripe olives, drained
  • 1/2 cup Vegan shredded cheddar cheese

Instructions
 

  • Work with the green beans first. Cut off their tip and place into a small saucepan and cover with filtered water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
  • For the dressing, in a small bowl, combine the cilantro, vegan sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne.
  • In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chiles and olives. Sprinkle with vegan cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.
Keywords Vegan/Vegetarian

Recipe Notes

Optional Additions to toss into the salad:
Organic cooked chicken
Cucumbers
Celery
Diced fennel bulb
Yellow bell peppers
Sugar snap peas
Different Spices to play with: Basil, Parsley, and Rosemary