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: Linda Davis
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:
- In a large bowl, combine all ingredients except for the tomatoes and avocado; and gently toss until well mixed.
- Garnish with tomatoes and avocado and serve.
- Can be served at room temperature, chilled, or warmed.
- Can be made in advance, tightly covered, and served as needed.
- Will last for about 1 week refrigerated.
