Caribbean Dense Bean Salad
Hearty, filling, and packed with flavor.
Equipment
- mandolin chopper
- large salad bowl
Ingredients
- 15 oz Can of White beans
- 27 oz Can of Pinto beans
- 27 oz Can of black beans
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1 shallot minced
- 1-2 ears corn grilled
- 1-2 cups chopped kale
- 1/2 cup grape tomatoes quartered
- 1/3 cup cilantro
- 3 sprigs green onions
For the dressing
- 1/4 cup olive oil
- 1/4 cup red wine viniagrette
- 1 lime
- 1 tsp jerk seasoning
- 1 clove garlic grated or paste
- 2 tsp honey
- 1/4 tsp red pepper flakes optional
- 1/4 tsp ginger
- 1/4 tsp thyme
- salt & pepper to taste
Instructions
- In a mason jar, combine olive oil, red wine vinegar, jerk seasoning, lime juice, grated garlic or garlic paste, honey, thyme, red pepper flakes, salt and black pepper mix well, taste an adjust seasonings if needed. Set aside.
- For the grilled corn, wash and dry well. Hold over an open fire. I used my gas stove. Turning every few minutes. Should take about 10 minutes to char.
- Rinse the beans thoroughly and add them to a large bowl. Add the diced bell peppers, shallots, grilled corn, tomatoes, green onions, cilantro, and chopped kale. Pour the dressing over the salad and toss everything together until the vegetables are fully coated.
- This salad is delicious on its own, but I love serving it alongside some juicy jerk chicken and sweet plantains for a full Caribbean-inspired meal. Dig in and enjoy!
Notes
For the jerk chicken:
Season the chicken with 1 tablespoon jerk seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Mix well until fully coated, then allow it to marinate for at least 30 minutes. Cook in the air fryer at 380°F for about 27 minutes, flipping halfway through, until cooked through. Once done, chop into bite-sized pieces. You can mix the chicken directly into the salad if you’d like. I prefer to keep it separate and reheat the chicken as needed so it stays fresh throughout the week.
Season the chicken with 1 tablespoon jerk seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Mix well until fully coated, then allow it to marinate for at least 30 minutes. Cook in the air fryer at 380°F for about 27 minutes, flipping halfway through, until cooked through. Once done, chop into bite-sized pieces. You can mix the chicken directly into the salad if you’d like. I prefer to keep it separate and reheat the chicken as needed so it stays fresh throughout the week.