Tex-Mex Potato and Bean Salad

Tex-Mex Potato and Bean Salad
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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!

Why You’ll Love This Recipe

  • Plant-based without compromise. Vegan and vegetarian-friendly, yet delicious enough to satisfy everyone at the table. With black beans, kidney beans, and chickpeas, it’s filling and nourishing!
  • Bursting with zesty flavors. Roasted potatoes soak up the melty cashew cheese, while grilled corn, beans, and a kicky lime vinaigrette bring everything to life. Each bite delivers a balance of creamy and tangy, which will have you coming back for more.
  • Perfect for summer gatherings. This vibrant and tasty dish is great served warm or chilled. Make it in advance for your next picnic, or serve it fresh at a festive potluck!
Tex-Mex Potato and Bean Salad

Tex-Mex Potato and Bean Salad

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 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

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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