Salad Or Dip?? Yum num num
Not all vegans wear capes!!!! Aha what have I said? Well, quite simply some known chefs have at least subconsciously, realised the flavour power of vegetables and how to make them taste great!
I tried Steph De Sousa’s tangy bean salad, and I must say it is pretty addictive and fairly adjustable, where you can swap in other veggies or spices that compliment it. I use this as a supplement to Mexican food, or a side salad or just something to nibble on with pitta or tortilla crisps. The mint I added gives it a nice freshness, perfect in the Summer.
I found her by chance on Facebook doom scrolling for salad inspiration and was not disappointed. She has a variety of other salad recipes too. This is the first I found and stick with to this day. The star of the show are the beans, but if you wanted to add avocado chunks you could do. Steph’s original video can be found here: Steph’s addictive bean salad or try my Tweaked version below.
My Tweaked Cowboy Dip Salad
🥗 The Dressing:
- 1/4 cup Olive Oil
- Juice of 2 Limes
- 1/4 cup Maple Syrup
- 1 tsp Smoked Paprika (I use 2 tsp)
- 1 tsp Onion Powder (I use 2tsp)
- I also add 1 tsp dried or freshly chopped mint
- I also add 2 tsp of garlic salt
- (Optional) I also add 1tsp cumin powder
- Salt and Pepper to taste
🌿 The Salad:
- 1 Diced Red Onion
- 2 Diced Jalapeño Chilies (Optional)
- 1 Diced Green Pepper
- 2 Diced Cucumbers (I use 1 small or half)
- 1 Can Sweetcorn, Drained
- 1 Can Black Beans, Drained
- I also add 1 Large Tomato finely diced
- (Optional) 1 diced cooked beetroot
- 1 big handful of roughly chopped Coriander
- I also add 1 handful of roughly chopped Parsley
- 1-1.5 Cups of Cooked Brown Rice (Ideally cooled)
👩🍳 Easy No Cook Assembly:
- Start by whisking together all the dressing ingredients in your large salad bowl.
- Add in all the salad ingredients and give it a good mix.
If you enjoyed this recipe or found an improvement, please leave a comment and let us know.
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