Mexican Bean Salad Sweetened With Date Paste | Rockin Robin Cooks

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are lower in calories and canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while vegetable oil is cost-effective.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more accessible.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess while cucumbers add crunch.

Open and drain canned kidney beans and white beans, rinsing them thoroughly.

Chop tomato, red onion, celery, and red bell pepper into small pieces.

In a bowl, combine the drained beans and corn.

Prepare the dressing by mixing olive oil, balsamic vinegar, apple cider vinegar, lemon juice, lime juice, salt, garlic powder, ground cumin, ground coriander, chili powder, and date paste in another bowl.

Taste the dressing and adjust seasonings as needed.

Pour the dressing over the beans and let them marinate for at least 30 minutes.

After marinating, add chopped celery, red onion, red bell pepper, corn, chopped tomato, and pumpkin seeds to the beans.

Toss everything together gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary