Spiced Bean Salad
Ori Zohar
4
10 minutes
"In my home, we eat 2+ lbs of dried beans every month. Great bean dishes are a kitchen staple. This recipe is a hearty and refreshing bean salad that pairs well with a summer cookout."
Ingredients
4 cups of cooked beans, any type, preferably cooked from dried (like Rancho Gordo)
4 cups cut raw vegetables, such as bell peppers, celery, tomato, or zucchini/squash
1 Tbsp Silk Chili
2 tsp Hoja Santa & Sea Salt, or more to taste
1 tsp Purple Stripe Garlic Powder
½ tsp Tingly Mằc Khén Pepper, ground
Your boldest olive oil, to taste (optional)
Directions
Chop veggies into bean-sized pieces. Combine all ingredients in a large bowl and mix. Serve with rice or crusty bread.