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Tex-Mex Potato and Bean Salad

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

Vegan, vegetarian and very delicious, everything about this summertime salad is simply good! Don’t let the words “vegan” and “vegetarian” fool you, this Tex-Mex-inspired recipe is bursting with flavor, and in my opinion, even better tasting than its traditional counterpart.

Tex-Mex Potato and Bean Salad

Loaded with a colorful assortment of kidney beans, black beans, chickpeas, roasted baby Yukon gold potatoes, Midwest grown bell peppers, red onion and a cilantro-lime vinaigrette that is out-of-this-world delicious, one bowl simply won’t be enough!

Volunteer to bring this summer salad to all of your outdoor get-together’s and watch everyone indulge without ever realizing it’s actually good for them!

Tex-Mex Potato and Bean Salad
Tex-Mex Potato and Bean Salad
Cook time:
25min
Prep time:
15min
Total time:
40min

Servings:
8

Ingredients

For the Salad

  • 4 cups baby Yukon gold potatoes, skin on and quartered
  • 1 cup grilled sweet corn kernels
  • 1 cup bell peppers of any color, diced
  • ¼ cup red onion, diced
  • ¼ cup green onion, finely chopped
  • 1 cup black beans
  • 1 cup kidney beans
  • 1 cup chickpeas
  • ½ cup cilantro, roughly chopped
  • 1 wheel of Miyoko’s double cream classic chive cashew milk cheese, crumbled

For the Cilantro Lime Vinaigrette

  • 4 Tbsp. avocado oil
  • 4 Tbsp. apple cider vinegar
  • 3 Tbsp. sriracha sauce
  • 1 ½ Tbsp. white sugar
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 Tbsp. dried cilantro flakes
  • Juice of 1 ½ limes
  • Zest of 1 lime
  • Salt, to taste

Instructions

  1. Bring a pot of water to a boil. Add a couple Tbsp. of salt, followed by the quartered potatoes. Boil the potatoes for 20-25 minutes, or until fork tender.
  2. Drain the potatoes and add them back to the pot.
  3. While the potatoes are still warm, add ¾ of the cashew milk cheese. Toss until the cheese has melted into the potatoes.
  4. Rinse and drain the beans and chickpeas and add them to the potatoes.
  5. Add the sweet corn cornels, diced bell peppers, diced red and green onions and cilantro. Toss until well combined.
  6. Add all of the vinaigrette ingredients to a measuring cup and whisk together. Pour the vinaigrette over the potato salad mixture and toss again.
  7. Top with the remaining crumbled cashew milk cheese and more chopped cilantro.
  8. Serve warm or chilled.

Tex-Mex Potato and Bean Salad

The Bite Size Pantry, Lauren Schulte
By Lauren Schulte
Well hello there, I’m Lauren and I love food! Keeping meals simple, satisfying and accessible to all is the main purpose behind my cooking, but I always add a touch of creativity and uniqueness.I’m a family-taught cook and food is one of my greatest passion in life, but I suppose there is a little more to me than just food. I am a fur-mama to two wonderful rescue pups, Herbie and Nelly and our cat Grayson, who are all part of The Bite Size Pantry household. They love to be with me in the kitchen and they make the cleanup process a whole lot easier. Thanks to the wonderful internet world I’ve been able to pursue my dream of cooking. Sometimes it seems like a lot, but I just love food and I really love sharing that love with others who love it too.

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