This red bean salad recipe is tangy and sweet. Romaine lettuce tends to be bitter, especially toward the end of the growing season. The more mature the lettuce, the stronger the taste. I came up with the southwestern red bean salad recipe to get the kids to eat the romaine lettuce in our garden. I love growing romaine lettuce because it’s the easiest in our Midwest climate. Red beans are a great way to add a quick protein to any meal, too.
Southwestern Red Bean Salad is Gluten and Corn free
I have a homemade barbecue sauce recipe that I use with my Southwestern red bean salad recipe. If you don’t have any food intolerance issues, just use your favorite barbecue sauce. Most people on a gluten free diet will be able to buy store brands that are labeled gluten free. But if you are like us, and you are avoiding high fructose corn syrup, artificial flavors, colors, and preservatives, then homemade barbecue sauce is the way to go. In a hurry? I’ve developed a few short cuts over the years with this recipe. A few additional ingredients will make this recipe taste just as good without having to make a fresh batch of barbecue sauce.
Ingredients for Southwestern Red Bean Salad:
1 head of organic romaine lettuce
1 medium tomato, ripe from the vine (diced)
1/2 medium green pepper (diced)
1/4 cup of sweet yellow onion (sliced)
1/2 carrot, shredded
1 can of organic red beans in water (you can use black beans as well)
1/4 cup of barbecue sauce *
1/4 cup olive oil or flax oil (flax oil is packed with omega 3s!)
1/2 cup fresh salsa (check the labels on the brand you buy, or make your own).
Directions for Southwestern Red Bean Salad:
Chop or shred your lettuce the way you like it and place it in a large salad bowl. Add your sliced onions, tomatoes, green peppers and shredded carrot. Toss. In a separate bowl add beans (be sure to rinse and drain them first), salsa, and barbecue sauce. I like to layer my Southwestern red bean salad ingredients rather than toss them. But you can do either. It’s that easy! Southwestern Red Bean Salad is best when served fresh, but it can be eaten the next day as well!
If you don’t have barbecue sauce in your pantry:
|If you are gluten and corn free, take your favorite safe brand of ketchup and measure out 3 tablespoons. Add about 1/2 tablespoon of mustard and 1 tablespoon of organic molasses. If desired, put a tablespoon of organic brown sugar in there too. Stir. Now you have instant barbecue sauce for your salad.|