Veggie and Marinated Bean Salad Board
Here’s a great idea to serve as a side at your barbecues: Veggie and Marinated Bean Salad Board. This salad board is delicious and very easy to prepare with our favorite trio of GOYA® Beans: Dark Kidney, Black and Chick Peas which are marinated with GOYA® Extra Virgin Olive Oil, cilantro, garlic, balsamic vinegar, lime, and a touch of Adobo. To prepare it, simply place lettuce on the board with bowls of the bean mixture, queso fresco, pepitas, corn and the two flavorful dressing options: a light and a creamy version. Finish with a decorative arrangement of fresh veggies.
Total Time
22m
Prep Time:20m
Yields:8 Servings
Ingredients
For dressings
1¾ cups
½ cup
2 tbsp.
2 tbsp.
3 tbsp.
2 tbsp.
¼ cup
2 tbsp.
For beans and assembly
1 can
(15.5 oz.)
1 can
(15.5 oz.)
1 can
(15.5 oz.)
1 can
(15.5 oz.)
1
(8 oz.)
1 cup
1 cup
1 pt.
1 lb.
1
½
Directions
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.
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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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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Veggie and Marinated Bean Salad Board
Prep Time 20m
Total time 22m
Yields: 8 Servings
Here’s a great idea to serve as a side at your barbecues: Veggie and Marinated Bean Salad Board. This salad board is delicious and very easy to prepare with our favorite trio of GOYA® Beans: Dark Kidney, Black and Chick Peas which are marinated with GOYA® Extra Virgin Olive Oil, cilantro, garlic, balsamic vinegar, lime, and a touch of Adobo. To prepare it, simply place lettuce on the board with bowls of the bean mixture, queso fresco, pepitas, corn and the two flavorful dressing options: a light and a creamy version. Finish with a decorative arrangement of fresh veggies.
Ingredients
For dressings
1¾ cups
½ cup
2 tbsp.
2 tbsp.
3 tbsp.
2 tbsp.
¼ cup
2 tbsp.
For beans and assembly
1 can (15.5 oz.)
1 can (15.5 oz.)
1 can (15.5 oz.)
1 can (15.5 oz.)
1 (8 oz.)
1 cup
1 cup
1 pt.
1 lb.
1
½
Directions
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.
