|Kidney bean salad with corn, avocados and red onion.|
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SUMMER TIME ENTERTAINING
Summer is the time for friends to get together and enjoy an outdoor barbecue or picnic. When asked to bring a dish to share, be aware that many people have food sensitivities and eating preferences. With hearty kidney beans, creamy avocados, crunchy fresh corn and a tasty chili-lime dressing, no one will suspect that this delicious salad is also rich in protein, high in fiber and perfect for those who avoid meat, dairy and gluten. And it couldn't be any easier to prepare!
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Kidney Bean Salad with Chili-Lime Dressing
Vegan, Gluten Free
[makes 8 servings]
For the dressing:
1/4 cup freshly squeezed lime juice
1 tablespoon cold-pressed hemp oil
1 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
For the salad:
2 cans kidney beans, drained and rinsed
Kernels from 2 large ears corn
1 red bell pepper, diced (about 1 cup)
1 avocado, diced
1/2 cup diced red onion
Place dressing ingredients in a large bowl and whisk until well combined.
Add all salad ingredients and gently toss until evenly coated with dressing.
Refrigerate until ready to serve.
Per serving: 196 calories, 7 g total fat, 1 g saturated fat, 386 mg omega-3 and 1,790 mg omega-6 fatty acids, 0 mg cholesterol, 8 g protein, 29 g carbohydrates, 9 g dietary fiber and 485 mg sodium.