Ingredients
Scale
- 1 can mixed beans
- 1 corn
- 2 mini sweet red peppers
- 1 mini sweet orange pepper
- 1 avocado
- 6 cherry or grape tomatoes
- 1 stalk green onion
- 1 Tbsp minced purple onion
- 1 Tbsp chopped parsley
- 2 large basil leaves, chopped
- salt and pepper to taste
- a handful of pine nuts, toasted
The dressing:
- 2 Tbsp evo oil
- 1 Tbsp olive oil mayonnaise
- 1/2 lemon, squeezed
Instructions
- Wash mixed beans with cold water and toss in bowl.
- Place cob of corn in a pot of boiling water cook 15 minutes. Cool and shuck the corn, and break it up in bowl.
- Finely dice up orange and red peppers, and onions, and place in a bowl.
- Cube avocado and throw in the bowl with the corn.
- Quarter the tomatoes and place in a bowl with chopped basil and parsley.
- In a small bowl wisk evo oil, mayo, lemon.
- Throw beans into a medium salad bowl. Add peppers and onions and give it a good toss.
- Next, add avocado and corn and again, a good toss.
- Lastly, place in tomatoes, basil and parsley.
- Pour dressing over salad, season with salt and pepper, and add toasted pine nuts. Mix well.
- Garnish with fresh parsley and basil. Ready to serve.
Notes
If you want, you can grill the corn for an added smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side dish, Vegan
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Keywords: salad, mediterranean, beans, avocado, summer, easy, fresh, corn, vegan, tomatoes
