Spicy Bean Salad
Pile warm beans and corn drenched with salsa on chopped greens with raisins for a satisfying, full-meal salad. Vegan, vegetarian, and gluten-free. Salt-free and oil-free options. Makes 2 main-dish servings. (Note: I can’t get the display below to say that this recipe serves two. What is going on? Please ignore the 4.)
Servings Prep Time
2servings 20minutes
Servings Prep Time
2servings 20minutes
  1. If using canned beans or corn, drain well, then heat in the microwave or in a pot on the stove. I used canned beans and frozen corn, put them in a microwave-safe bowl, covered with a saucer, and microwaved on high for four minutes.
  2. While beans and corn heat, tenderize the chopped kale by massaging it for a few minutes, about twenty firm squeezes between your clean hands. Put in a bowl with chopped lettuce, raisins, sunflower seeds, and avocado oil if using. Toss to mix well and coat greens with oil. Divide evenly onto two plates. Sprinkle with salt if your diet allows.
  3. When beans and corn are hot, drain again, then stir in salsa. Heat for another minute. Just before serving, heap a mound of spicy beans and corn in the center of each salad. Top with a wiggle of sriracha sauce and chopped green onion. If you squint, each serving may now look a bit like a hat with a big brim.
  4. Serve at once, while the hot beans and corn contrast with the cool salad base. We usually eat every bite, but if I had leftovers, I’d toss them in my Stoup container.
Recipe Notes
  • Can you add chopped avocado, tortilla chips, or olives? Of course!
  • Can you make part of this ahead? Yes. You can get the bean, corn, and salsa topping ready to reheat and use up to five days in advance. This is handy if you are cooking for one or want this for lunch every day. You can also chop and squeeze the kale two or three days in advance.
  • Can you make it faster? Yes. Use a boxed or bagged baby kale or salad mix. You can skip removing the stems and maybe the squeezing, but rinse well.