Southwestern Style Bean Salad {gluten free, soy free, vegan}

This salad happened as a result of a very large pot of cooked red beans and my sudden lack of interest in the planned meal--red beans and rice. I really thought red beans sounded yummy when I was plotting the week's meals, but when the time came to make them, it sounded like such a warm, heavy meal that I opted to revise my plan. I'm so glad I did! This is a yummy salad that I know I'll make again soon.

You aren't limited to the options listed in my recipe, either. Try adding other veggies you love, or a different variety of beans. You could sprinkle in some Daiya shreds. Different seasonings would give you a new flavor, too.

And by the way--do you make homemade tortillas? Because you should. They're SO simple, and the taste and texture are amazing. That's a homemade tortilla you see there in the picture, made using my favorite tortilla press and the recipe on my package of Maseca.

Anyway--that salad! Make this, soon. You'll be glad you did.

You'll Need*:
*measurements are approximate, as I used what I had on hand. Feel free to add to, or take away from, my list of ingredients to suit your family.

Cooked Red Beans {I cooked a 1 lb. bag of beans and used about 2/3 of the resulting pot of beans}
Diced Tomatoes {I used two}
Diced Avocados {I used two}
Thawed Frozen Corn Kernels {or Fresh off the Cob, about 1 Cup}
Diced Green Onions {1/2 cup or so}
Chopped Cilantro {2 Tbsp.}
Lime {one, juiced}
Cumin {to taste, I used about 2 tsp.}
Salt {to taste}

To Make:
Cool cooked beans to room temperature by letting them sit for a bit, or by rinsing them some under cool water. Combine beans and veggies, and then squeeze lime juice over the top. Stir to combine, then season with cumin and salt as you wish. Serve with tortilla chips for dipping, or with tortillas, like we did.

We ate our salad at room temperature, but it would also taste great after some time in the fridge.