Ginger Lime Black Bean Pepper Salad Vegan Recipe

This recipe is all about the dressing. Fresh vegetables really sing when you give them the loving embrace of a good dressing.

The perfect dressing has a delicate balance of acid, oil, spice, heat and herb. It coats its components in a rich and lively liquid that awakens and enhances all their inherent flavors.

When I first started creating vegan recipes I came up with a black bean and corn salad with lime and hot sauce dressing. It was pretty simple, but it tasted really good.

It was very mexican influenced. This is a refinement of that original idea. It's much more Thai inspired. Ginger, lime and garlic come together in perfect vegan harmony.

2 limes, zest and juice
2 inches freshly grated ginger
4 cloves grated garlic
3 tbls olive oil
2 tsps hot sauce
2 1/2 tsps salt
1 tsp black pepper
2 tsps dry basil

1 can black beans, drained and rinsed
2 cups assorted bell peppers, diced
1/4 cup poblano, diced
1 cup red onion, diced
1 jalapeno, minced
1/2 a serrano, minced, optional

Add the dressing ingredients to a bowl, except oil. Slowly whisk that in to the rest. Toss salad components into the dressing. Allow to chill for a bit in the fridge.


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