A couple of weeks ago, on a warm but not too warm evening, overlooking a quiet lake, under a peachy-gold sunset, I had the best meal I’ve had in a long time. Some lovely friends invited us to come to their lake house to go kayaking with them, and I was pleasantly exhausted from the trip and ravenously hungry. At first bite of this dish, I was instantly in love. The warm rice, topped with the chilled bean salad, mixed with the sweet/spicy flavors of the sauces was just heavenly.
I could honestly eat this several times a week, and I actually have, usually for lunch! My friend Jeannie generously gave me her recipe, after which I immediately went out and bought enough of the ingredients for 3 batches, just to keep on hand in case of emergency cravings!
- 2 cans of beans (I used a 3-bean mix) rinsed and drained
- 1 can corn, drained (or 1 cup frozen corn, thawed)
- 1 can tomatoes and green chilies (Rotel)
- ¼ cup chopped onion
- 1 T. lime juice
- 1/8 cup – ¼ cup chopped cilantro
Mix everything together in a bowl. Serve over rice (if you like) and top with Sriracha mayo and Ponzu sauce. Ponzu is a citrus-based soy sauce, and can be found with the Sriracha mayo in the Asian food section of the grocery store. I am not telling you that Sriracha mayo is healthy, because it isn’t! so use sparingly. These two sauces really make this dish special though, so I hope you’ll try them!
I’ve also had this bean salad as a dip for tortilla chips, and as part of a meal-in-a-bowl (aka. Buddha bowl, pictured above) and it’s great! To that bowl, I added some cucumbers, tomatoes, and red onions. I also love it with chopped green bell peppers.
It is also awesome spooned over greens, and if you use those two sauces, you don’t even need salad dressing! This recipe is even better the day after you make it, so it would be perfect for taking with you for lunch.
Have a great week! Till next time! 🙂