6 Bean Salad with Sriracha and Lime Vinaigrette
Written by: CDHF
Updated: October 27th, 2022
- Recipe by Chef Deletroz, CCC & Lucia Weiler, RD, Nutritionist
- Yield: 8 servings | Prep Time: 20 minutes
- Nutrition Facts: Per 1 serving ½ cup (125 g)
- Calories 170, Fat 8 g (12% DV), Carbohydrates 20 g (7 % DV), Fibre 6 g (23% DV), Sugars 2g, Protein 7 g.
Ingredients:
Sriracha and Lime Vinaigrette
- 1/2 cup (125 ml or 90g) White bean canned, drained & pureed
- 1 Tbsp. (15 ml) Sriracha seasoning
- 1/4 cup (60 ml) Apple cider vinegar
- 1 Tbsp. (15 ml) Lime juice fresh
- 1/4 cup (60 ml) Olive oil
- 1/2 tsp (2.5 ml) Salt
Bean Salad
- 1 can (540 ml/340g) Bean medley – canned, drained and rinsed
- 1/2 can (270 ml/175 g) Black beans – drained and rinsed
- 1/2 cup (125 ml/100 g) Roma tomatoes – peeled, seeded and diced
- 1/4 cup (60 ml/35 g) Celery – diced
- 1/4 cup (60 ml/35g) Cucumber – diced
- 1/4 cup (60 ml or 30g) Radishes – julienne
- 2 tsp (10ml) Lime juice and fresh parsley – chopped
Instructions:
Sriracha and Lime Vinaigrette
- Combine all ingredients in a blender except for the oil.
- Add olive oil in a thin stream.
- Transfer to a container and refrigerate.
Bean Salad:
- In a medium bowl, combine black beans with diced tomato, celery and cucumber.
- Add Sriracha and Lime Vinaigrette, mix well.
- Add fresh chopped parsley, lime juice, cover and refrigerate for 2-3 hours before serving.
- Garnish salad with julienne of radishes.
More Recipes:
CDHF | Savoury Granola Bars with Ancient Herbs
