Southwestern Pasta Salad (Vegan Recipe) | The Frugal Chef
Hi there! Today I want to make a Southwestern pasta salad. This pasta salad is loaded in flavors with cucumbers, tomatoes, cilantro, red onion, bell peppers, black beans, corn and jalapeños. The dressing is a mustard vinaigrette that ties it all very nicely.
I think you will love this salad even if you are not vegetarian or vegan. It is very tasty and nutritious. Take care!
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Southwestern Pasta Salad
12 oz small pasta of choice
1 cup cherry tomatoes — halved
1/2 a red bell pepper — cut into thin strips
1 cup sliced cucumbers
1/2 cup chopped cilantro
1/2 cup sliced red onion
1 - 15 oz (425 grams) can black beans — drained and rinsed
1 - 15 oz (425 grams) can yellow corn — drained and rinsed
1 jalapeño — finely cubed (optional)
Bring a large pot of salted water to a boil. Add the pasta. Stir and cook per package instructions. Drain and wash pasta with cold water to stop the cooking. Place in a bowl.
Add the tomatoes, bell pepper, cucumbers, cilantro and red onion to the pasta. Add the beans, the corn and the jalapeño, if using. Mix well.
Add the dressing and toss.
FOR THE DRESSING -
1/2 of a large lemon (about 2 tablespoons)
1/4 cup white vinegar
1/2 cup olive oil
1 teaspoon yellow mustard
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
Black pepper
Juice the lemon into a jar with a lid. All of the other ingredients, making sure to rub the oregano between your palms. Cover the jar and shake vigorously.
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Music Courtesy of YouTube - Night Run Away by An Jone
Healthy, Quick, and Yummy: Quinoa & Black Bean Salad (English)
Filmed for Alameda County Public Health Department Nutrition Services Program.
Bean Salad Recipe with Lemon Vinaigrette/ Tasty & Flavorful!
This bean salad recipe is a treasure! The Vinaigrette complements it perfectly and it is to die for. Make Sure to share with friends and family. They will love you!
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Arabian Beans Salad
One of the best Arabian beans salad
Ingredients:
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce1/2 teaspoon chili powder
Directions:
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Chickpea Quinoa Salad (20 min lunch idea)
Get the Recipe:
⭐️ Chickpeas and quinoa are combined to create a simple and healthy chickpea quinoa salad with fresh, seasonal veggies and a simple lemon vinaigrette.
This salad offers a nutritious, naturally vegan, gluten-free meal choice that will please even the pickiest eaters.
⭐️ Ingredients
For the Quinoa
1 cup uncooked quinoa or about 3 cups cooked quinoa
2 cups water or vegetable broth
⅓ teaspoon salt
For the Salad
1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
1½ cup yellow bell pepper
1½ cup cucumber
1½ cup cherry tomatoes
½ cup olives
¼ red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
4 tablespoons olive oil extra virgin
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon mustard
1 tablespoon maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Metric:
For the Quinoa
200 grams uncooked quinoa or about 3 cups cooked quinoa
480 grams water or vegetable broth
⅓ teaspoon salt
For the Salad
230 grams chickpeas or 1½ cups cooked chickpeas
200 grams yellow bell pepper
200 grams cucumber
250 grams cherry tomatoes
½ cup olives
40 grams red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
55 grams olive oil extra virgin
30 grams lemon juice or apple cider vinegar
15 grams mustard
15 grams maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Andrea Beaman: Summer Black Bean and Corn Salad (Daily Dish)
Natural foods chef and holistic health counselor Andrea Beaman shares a light, refreshing, flavorful and nutritious recipe for a summer black bean and corn salad with a citrus vinaigrette.