Veggie and Marinated Bean Salad Board

Name: Veggie and Marinated Bean Salad Board
Prep time: 20M
Total time: 22M
Yield: 8 Servings
Ingredients: 1¾ cups Extra Virgin Olive Oil; ½ cup Mayonnaise; 2 tbsp. Chipotle Peppers in Adobo Sauce; 2 tbsp. Apple Cider Vinegar; Adobo All-Purpose Seasoning with Pepper; 3 tbsp. Chopped fresh cilantro; 2 tbsp. Minced Garlic; ¼ cup Balsamic Vinegar; 2 tbsp. Lime Juice; 1 can Chick Peas; 1 can Dark Kidney Beans; 1 can Black Beans; 1 can Golden Corn; 1 container spring mix; 1 cup toasted pepitas; 1 cup Queso Fresco; 1 pt. cherry tomatoes, halved; 1 lb. bag mini sweet peppers, or 1 each red, green and yellow bell peppers, cut into ½-inch pieces; 1 large avocado, halved, pitted, peeled and sliced; ½ small red onion, thinly sliced, or pickled red onion

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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

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Ingredients

For dressings

1¾ cups

GOYA® Extra Virgin Olive Oil, divided

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½ cup

GOYA® Mayonnaise

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2 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced

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2 tbsp.

GOYA® Apple Cider Vinegar

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GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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3 tbsp.

Chopped fresh cilantro

2 tbsp.

GOYA® Minced Garlic

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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

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1 can
(15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinse

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1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinse

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1 can
(15.5 oz.)

GOYA® Golden Corn, drained and rinse

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1
(8 oz.)

container spring mix

1 cup

toasted pepitas

1 cup

crumbled GOYA® Queso Fresco, or crumbled cotija cheese

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1 pt.

cherry tomatoes, halved

1 lb.

bag mini sweet peppers, or 1 each red, green and yellow bell peppers, cut into ½-inch pieces

large avocado, halved, pitted, peeled and sliced

small red onion, thinly sliced, or pickled red onion

Directions

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.

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.

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® <a href="https://www.goya.com/en/products/apple-cider-vinegar/">Apple Cider Vinegar</a>, 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

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® <a title="Premium Beans" href="https://www.goya.com/en/products/beans-and-grains/canned-beans/premium-beans" data-udi="umb://document/ec14a110b07241b1bdb29a925d438a0a">Beans</a>: <a title="Dark Kidney Beans" href="https://www.goya.com/en/products/dark-kidney-beans/" data-udi="https://goya.com/en/products/dark-kidney-beans">Dark Kidney</a>, Black and <a title="Chick Peas Can" href="https://www.goya.com/en/products/chick-peas-can/" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a> which are marinated with GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, 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.