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Vibrant Nixtamalized Corn and Heirloom Bean Salad with Spicy Citrus Dressing
Experience a burst of flavors with this big beautiful salad featuring nixtamalized corn, heirloom beans, and a spicy citrus dressing. Clean eating at its finest!
Step into a world of vibrant flavors and textures with our Nixtamalized Corn and Heirloom Bean Salad. This unique salad celebrates the traditional process of nixtamalization, where corn is soaked and cooked in an alkaline solution to enhance its nutritional value and flavor profile. Paired with heirloom beans, this dish is rich in fiber, vitamins, and plant-based protein, making it a wholesome and satisfying meal.
Why settle for an ordinary salad when you can indulge in this colorful masterpiece that not only tantalizes your taste buds but also boosts your health? The combination of nixtamalized corn and heirloom beans provides a solid foundation of complex carbohydrates and essential nutrients. Topped with a zesty spicy citrus dressing, this salad bursts with freshness and a hint of heat, perfect for those looking to elevate their salad game.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Experience a burst of flavors with this big beautiful salad featuring nixtamalized corn, heirloom beans, and a spicy citrus dressing. Clean eating at its finest!
Ingredients
- • dried nixtamalized corn: 1 cup
- • heirloom beans (e.g., Anasazi or Scarlet Runner): 1 cup, cooked
- • cherry or grape tomatoes: 1 cup, halved
- • red bell pepper: 1, diced
- • cucumber: 1, diced
- • red onion: 1/4 cup, finely chopped
- • fresh cilantro: 1/4 cup, chopped
- • avocado: 1, diced
- • mixed salad greens: 4 cups
- • fresh lime juice: 1/4 cup
- • orange juice: 1/4 cup
- • olive oil: 2 tablespoons
- • jalapeño pepper: 1, seeded and minced
- • honey: 1 tablespoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Begin by preparing the nixtamalized corn. Rinse the dried corn under cold water. Place it in a pot, cover with water, and bring to a boil. Lower the heat and simmer for about 30 minutes or until tender. Drain and set aside to cool.
- 2 In a large mixing bowl, combine the cooked heirloom beans, cherry tomatoes, red bell pepper, cucumber, red onion, and cilantro. Gently fold in the diced avocado.
- 3 In a small bowl, whisk together the fresh lime juice, orange juice, olive oil, jalapeño pepper, honey, salt, and black pepper to create the spicy citrus dressing.
- 4 Add the cooled nixtamalized corn and the mixed salad greens to the bean and vegetable mix. Pour the dressing over the salad and toss gently to ensure everything is well coated.
- 5 Serve immediately, garnished with additional cilantro if desired, or chill in the refrigerator for up to an hour to allow the flavors to meld.
Serving Suggestions
- • This salad is a standalone masterpiece, but pairing it with a side of warm, whole-grain tortillas can add a comforting touch. For an extra layer of freshness, consider garnishing with thinly sliced radishes or a sprinkle of toasted pumpkin seeds. For a delightful beverage pairing, a lightly sparkling water with a hint of citrus or a chilled herbal tea would complement the salad's vibrant flavors beautifully.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days. To maintain the salad's freshness, keep the dressing separate and add just before serving. If the avocado starts to brown, simply scoop it out and replace it with fresh slices when ready to eat.
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