Veggie and Marinated Bean Salad Board

Veggie and Marinated Bean Salad Board
Veggie and Marinated Bean Salad Board

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  • About this Recipe
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  • Ingredients
  • Directions

For dressings

1 ¾ cups

GOYA® Extra Virgin Olive Oil, divided


GOYA® Mayonnaise

2 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced

2 tbsp.

GOYA® Apple Cider Vinegar

1 tbsp.

GOYA® Pure Honey

GOYA® Adobo All-Purpose Seasoning, to taste

3 tbsp.

Chopped fresh cilantro

2 tbsp.

GOYA® Minced Garlic

¼ cup

GOYA® Balsamic Vinegar

2 tbsp.

GOYA® Lime Juice, or fresh lime juice

For beans and assembly

1 can (15.5 oz.)

GOYA® Chick Peas, drained and rinsed

1 can (15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinse

1 can (15.5 oz.)

GOYA® Golden Corn, drained  

1 (8 oz.)

container spring mix

1 cup

toasted pepitas

1 cup

crumbled GOYA® Queso Fresco or crumbled cotija cheese

1 pt. cherry tomatoes, halved

1 lb.

bag mini sweet peppers, or 1 each red, green and yellow bell peppers, cut into 1/2-inch pieces


large avocado, halved, pitted, peeled and sliced


small red onion, thinly sliced, or pickled red onion


Kitchen View

Step 1

For creamy dressing: In a small serving bowl, whisk 1 tbsp. olive oil, mayonnaise, chipotle peppers, apple cider vinegar and honey together until combined. Season with Adobo to taste. Set aside.

Step 2

For light dressing: In a separate small serving bowl, whisk remaining oil, cilantro, garlic, balsamic vinegar, and lime juice together until combined. Season with Adobo to taste.

Step 3

For marinated beans: In a large serving bowl, combine chickpeas, dark kidney beans and black beans. Add 3/4 cup of light dressing to beans and toss to coat. Season with Adobo to taste. Marinate beans at room temperature for at least 20 minutes.

Step 4

To assemble board: Place lettuce in an even layer on large serving board. Place corn, pepitas and queso fresco in 3 small separate serving bowls and place on large serving board. Place beans and dressing bowls on board. Arrange tomatoes, sweet peppers, avocados, and red onions decoratively on board (see tip for pickled red onions). Serve.

Tip by La Cocina Goya

How to make pickled red onions

Place 1 thinly sliced red onion in large glass jar. Bring 3/4 cup water, 1/2 cup GOYA® Apple Cider Vinegar, 1 tbsp. sugar, and 2 tsp. GOYA® Salt to boil over medium high. Remove from heat once sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over onions, making sure to cover completely. Set aside to cool for at least 1 hour before using. Keep refrigerated for up to 2 weeks.

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Recipe Tags

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