cooking / salads

Three-Bean Salad with Spicy Tomato Dressing

Three beans + veg with a zesty blended-tomato dressing. Great on its own or tossed with greens.

serves 6–8 servings · easy

Ingredients

Salad

  • 1½ cups (375 g) salt-free pinto beans, drained & rinsed
  • 1½ cups (375 g) salt-free black beans, drained & rinsed
  • 1½ cups (400 g) salt-free red kidney beans, drained & rinsed
  • 1 red bell pepper, cored, seeded, chopped
  • 1 cup (160 g) corn kernels (fresh or thawed frozen)
  • 2 Tbsp minced red onion
  • 2 Tbsp chopped fresh cilantro
  • 1 ripe avocado (optional)

Dressing (blend smooth)

  • 3 plum tomatoes, cored and halved (or 1 large heirloom; a yellow heirloom = mellow-sweet, less acidic, keeps the dressing a bright golden color — worked great 7/22)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp fresh lime juice + ½–1 tsp lime zest (zest before juicing; adds citrus lift, keeps it oil-free)
  • 1 garlic clove, crushed
  • 1 tsp minced jalapeño (a heaping tsp / slightly more is nice — blending tames raw heat)
  • 2 tsp white miso paste
  • ¼ tsp ground black cumin
  • ¼ tsp ground pippali (or black pepper)

Table finish (optional, off oil-free template): drizzle Muraglia Lemon EVOO at the table — bright citrus + body, best added fresh rather than blended in.

Method

  1. Salad: combine all salad ingredients except avocado in a large bowl; set aside.
  2. Dressing: blend all dressing ingredients (tomatoes → pippali) until well blended.
  3. Pour dressing over salad, toss, adjust seasoning.
  4. Cover; rest 30 min or refrigerate. Dice in the avocado just before serving.