22 January 2012

Roasted Pepper and Corn Bean Salad!

I love making a big batch of salad at the beginning of the week. For those really early and tired  mornings when all I can manage to prepare for lunch that day is a Tupperware full of  salad!

Sometimes it's a pasta salad, rice salad, quinoa salad or a BEAN SALAD! This week was obviously a bean salad kind of week.

But it's not just any bean salad. I made my Mom's Roasted Veggie Bean Salad!
It's the best bean salad that you'll ever taste! It's always a big hit at every single event she (or I) bring it to. 
Vegan or not, you're bound to love it!

This protein packed salad works well for lunch or snack time, and even as a side dish for dinner! 
It is a very flavorful salad without being overpowering in any one specific category.
Not too onion-y - the mild green onions turn sweet once roasted. 
Not too garlicky - the lone garlic clove is removed from the dressing once it's done infusing its flavor into the dressing. 
Not too acidic - the combo of the lemon and sweet balsamic is balanced by the sweetness of the roasted bell peppers and corn kernels.

So obviously...... it's the perfect salad!!  :)  Thanks for sharing Mom!!


¼ cup fresh lemon juice
3 Tbsp balsamic vinegar
1-2 Tbsp Dijon mustard
5 Tbsp olive oil
1 large garlic glove, smashed (you will need to remove it just before using, so don't crush it too hard!)
Sea salt and freshly ground black pepper

3 ans of beans, well rinsed, drained  (black beans, chickpeas, white navy beans, Romano beans, etc – but black beans are my absolute fave for this salad!)
1 can of peaches & cream corn, drained
2 medium red peppers, diced
4 green onions, sliced
1-2 tbsp olive oil
Sea salt and freshly ground black pepper to taste

To prepare the dressing :
Whisk all of the ingredients together and set aside for a few hours to allow garlic to be infused into the dressing.
Remove garlic clove from the dressing just before mixing it into the salad.

To prepare the rest of the salad :
Set oven to broil.
In a large bowl, add the beans and set aside.
In a separate bowl, toss the corn, peppers and green onions with the oil, salt and pepper and spread evenly over a cookie sheet lined with parchment paper.
Broil veggies until they begin to char, about 10 minutes. Stir once or twice.
Remove veggies from oven and transfer to bean bowl while still war.
Add dressing (garlic clove removed) and allow to marinate for a couple of hours before serving.

Optional, just-before-serving add-ins :
A few cherry tomatoes cut in half or sundried tomatoes
Chopped cilantro

What's your fave kind of salad to whip up in a hurry?


  1. Oh my gosh. Oh. My. Gosh. I want this SO bad right now!

    1. Oh thank you, Jason!
      I wish I could share with you right now! :)