Sweet and Spicy Bean Salad

I've discovered it's often how little cooking you do that makes for the tastiest result. I'm all for classic technique and traditional approaches. These are the foundation of a true culinary mind.

Still, I've learned over the years, that as with all things, so too in food, less can definitely be more. This is especially true when you're doing vegetarian, plant-based or vegan.

I've produced some of my most profound flavors by keeping it simple. There is no substitue for clean flavors with minimal processing.

1 red bell pepper, diced
1/2 yellow onion, diced
3 cloves garlic, minced
1 inch ginger, minced or grated
1 can red beans, rinsed
1 can black beans, rinsed
1 jalapeno, minced
2 tbls olive oil
1 tbl apple cider vinegar
2 tsps hot sauce
2 1/2 tsps salt
2 tsps black pepper
2 tsps dry oregano


Don't be afraid to use ginger with other flavors outside of the asian spectrum. It's more versatile than you think. Oregano is also more than just an italian spice. Its earthy herbiness works in many applications.

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