Mildly Spicy and Tangy Vegetable Bean Salad- Super fast and Easy!

Mildly Spicy and Tangy Vegetable Bean Salad- Super fast and Easy!

Quick and Delicious! The slightly sweet, mildly spicy and tangy lime flavors added to the pre-packaged frozen store-bought vegetables and beans mixture, make this a dream dish for someone with little time to prepare healthy meals from scratch. I usually defrost by leaving frozen food in the refrigerator overnight, but, you can also microwave on high for 2 minutes and it will still be cool to touch. The kidney beans and edamame was not included in the mix but, I like it for looks and flavor. The cherry tomatoes and optional avocado add welcome fresh flavor to the previously frozen mix. This is a spicier, more flavorful update on a simpler salad I created earlier this summer that had fewer ingredients. You might also like

Mildly Spicy and Tangy Vegetable Bean Salad- Super fast and Easy!
 
Prep time
Total time
 
Slight sweet, mildly hot and flavorful update!
Author:
Recipe type: Salad
Cuisine: Californian
Serves:: 6 Makes: about 4 Cups
Ingredients:
  • 1 14oz pkg frozen Birds Eye C&W “the Ultimate Southwest Blend”, defrosted (contains corn, black beans, mild poblamo chilies, red peppers, roasted onions)
  • ½ C Frozen shelled edamame, defrosted
  • ½ C Kidney beans, rinsed and drained
  • 2 T Fresh cilantro, finely chopped + more to garnish
  • 1 T Olive oil
  • 1 fresh Lime, (1t)zested and (1T)juiced
  • ½ t Agave nectar
  • ½ t Sriracha sauce
  • ½ t Garlic powder
  • 12 Cherry tomatoes, cut in half, to garnish
  • 1 Avocado, to garnish, as desired (optional)
Directions:
  1. In a large bowl, combine all ingredients except for the tomatoes and avocado; and gently toss until well mixed.
  2. Garnish with tomatoes and avocado and serve.
  3. Can be served at room temperature, chilled, or warmed.
  4. Can be made in advance, tightly covered, and served as needed.
  5. Will last for about 1 week refrigerated.

 

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