Throwing a bunch of things into a bowl and calling it a meal is probably my favorite way to eat. The options are endless and the satisfaction is real. Shredded chipotle chicken, cilantro lime rice, 3 bean salad, mixed greens, avocado, hummus, and some goat cheese– SO darn good.
The star of this taco bowl really is the 3 bean salad, which is a recipe I’ve been making since college and pretty much had forgotten about up until now. When I received dried kidney beans from my Good Food Collective share a couple of weeks ago, it popped back into my mind! The “dressing” is just three ingredients and the salad ingredients can really include anything you’d like. The trick is letting it sit overnight as it allows the flavors to develop and it actually gets even better as the days go on. Use in salads, tacos, over eggs, or even just with some tortilla chips! (I also sometimes like to eat it out of the bowl with a spoon.) YUM.
INGREDIENTS:
shredded chicken + chipotle lime spice blend (Trader Joe’s)
cilantro lime rice (rice with chopped cilantro and lime juice)
3 bean salad (below)
mixed greens
avocado
hummus
goat cheese
Bean Salad:
(makes a very large bowl!)
2 cups kidney beans (or a can, I just had fresh beans on hand)
1 can garbanzo beans
1 can black eyed pea beans
1 can corn
1 green bell pepper, chopped
1/2 red onion, chopped
Dressing:
1/4 cup olive oil
1/2 cup apple cider vinegar
1 TBSP coconut sugar (or honey/another sugar)
RECIPE:
Drain and rinse all beans. Chop pepper and onion. Combine into a large bowl.
Over low heat, combine the oil, vinegar, and sugar into a small pot. Heat just until the sugar melts.
Pour over the bean salad and toss well.
Leave in the fridge overnight, or at least 6 hours. It gets better as it sits!