Peach Corn Cabbage and Red Bean Salad (also good with mango)
Peach Corn Cabbage and Red Bean Salad (also good with mango)
by MaximalistVegan
2 Comments
MaximalistVegan
**Peach Corn Cabbage and Red Bean Salad**
**Ingredients**
* 2 cups cooked red beans (I used scarlet runner beans) * 2 cup thinly sliced cabbage * 2 cups cooked corn kernels (or kernels from 2 large ears of corn) * ½ cup finely chopped red onion * ⅓ cup finely chopped jalapeño (Anaheim or bell pepper would also work) * 4 medium peaches chopped (about 2.5 cups) * ¼ cup fresh cilantro leaves (or other herb/s like a combo of fresh oregano and parsley) * Juice of one juicy lime (about 3 Tbsp) * 2 tsp maple syrup * 1 Tbsp dijon mustard * 2 tsp chili powder * 1 tsp smoked paprika * ½ tsp coarse salt
**Instructions**
* In a very large mixing bowl or salad bowl, combine lime juice, maple syrup, Dijon mustard, chili powder, smoked paprika and salt using a large wooden spoon or silicon cake spatula * Add all other ingredients to the dressing in the bowl. Using a large wooden spoon or silicon cake spatula toss ingredients until all components are evenly distributed and coated with dressing * This salad can be served immediately, but it’s even better if you give it a chance to sit for at least a few minutes so that the flavors merge. If you’d like you can store it in the fridge, preferably in a sealed container, for several days. Making it a day ahead of when you need to serve it and storing it in the fridge is ideal in terms of flavor
2 Comments
**Peach Corn Cabbage and Red Bean Salad**
**Ingredients**
* 2 cups cooked red beans (I used scarlet runner beans)
* 2 cup thinly sliced cabbage
* 2 cups cooked corn kernels (or kernels from 2 large ears of corn)
* ½ cup finely chopped red onion
* ⅓ cup finely chopped jalapeño (Anaheim or bell pepper would also work)
* 4 medium peaches chopped (about 2.5 cups)
* ¼ cup fresh cilantro leaves (or other herb/s like a combo of fresh oregano and parsley)
* Juice of one juicy lime (about 3 Tbsp)
* 2 tsp maple syrup
* 1 Tbsp dijon mustard
* 2 tsp chili powder
* 1 tsp smoked paprika
* ½ tsp coarse salt
**Instructions**
* In a very large mixing bowl or salad bowl, combine lime juice, maple syrup, Dijon mustard, chili powder, smoked paprika and salt using a large wooden spoon or silicon cake spatula
* Add all other ingredients to the dressing in the bowl. Using a large wooden spoon or silicon cake spatula toss ingredients until all components are evenly distributed and coated with dressing
* This salad can be served immediately, but it’s even better if you give it a chance to sit for at least a few minutes so that the flavors merge. If you’d like you can store it in the fridge, preferably in a sealed container, for several days. Making it a day ahead of when you need to serve it and storing it in the fridge is ideal in terms of flavor
➡ [Full recipe](https://maximalistvegan.com/savory/peach-corn-cabbage-and-red-bean-salad-oil-free-vegan-wfpb-no/)
This looks amazing, thanks for sharing!