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–+ servings

Peach Corn Cabbage Red Bean Salad Oil-Free

Celebrate classic summer flavors with this wilt proof salad that's perfect for warm weather picnics. Juicy refreshing fresh peaches are the stars of this show, their delicate sweetness balancing the other heartier ingredients. A light zesty, slightly spicy, lime based dressing makes it sparkle.
5 from 2 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Anti Inflammatory Diet, Plant-Based, Tex-Mex, Vegan, Vegan Fusion, Vegetarian, WFPB, WFPBNO, Whole Food Plant-Based
Servings 6

Equipment

  • large mixing bowl or salad bowl

Ingredients
  

  • 2 cups cooked red beans* (strain and rinse well if using canned beans)
  • 2 cups cabbage, shredded or thinly sliced
  • 2 cups cooked corn kernels** (or kernels from 2 large ears of corn)
  • 3 to 4 medium peaches, chopped (2 to 2½ cups)
  • ½ cup finely chopped red onion
  • ⅓ cup fresh jalapeño pepper, finely chopped (Anaheim or green bell pepper also work for a less spicy version)
  • ¼ cup fresh cilantro leaves (or substitute with the same amount of a different fresh herb, or herb combo***)
  • 3 to 4 Tbsp fresh lime juice
  • 2 tsp maple syrup or agave
  • 1 Tbsp Dijon mustard
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp kosher salt or coarse sea salt

Instructions
 

Make the Dressing

  • In a large mixing bowl or salad bowl, combine lime juice, maple syrup, Dijon mustard, chili powder, smoked paprika and salt using a large wooden spoon or silicon cake spatula.

Create the Salad

  • Add all other ingredients to the dressing in the bowl. Using a large wooden spoon or silicon cake spatula, toss ingredients until all components are evenly distributed and coated with dressing.

Store or Serve

  • This salad can be served immediately, but it's even better if you give it a chance to sit for at least a few minutes so that the flavors merge. If you'd like you can store it in the fridge, preferably in a sealed container, for several days. Making it a day ahead of when you need to serve it and storing it in the fridge is ideal in terms of flavor.

Notes

*I used scarlet runner beans.
**I like to cook fresh corn in the oven with husks with this METHOD
***If you want to use dried herbs instead, use half as much, 2 Tbsp.
Tried this recipe? Let me know how it was!