Posts tagged Bean Salad with Roasted Corn

Audrey’s Awesome Bean Salad with Roasted Corn

Beans beans a magical fruit…. make’s your hiney go toot toot toot. I can’t believe I just said that! Butt… I am happy to report that I have no problem with beans, digestively speaking. Dr. Oz was right. Our bodies get used to them. The more fiber you incorporate into your diet the better! I remember in times past, passing up a bean dish or two because I would foresee discomfort in my future. Now I look at a beans and say, bring ’em on! I welcome the beneficial protein with fiber. I love this vegan journey!

Let’s talk legumes, shall we?  Folate. Managese. Iron. Copper. Magnesium. Potassium. Vitamin K. Antioxidants. Phytochemicals. Protein. A wonderful replacement for protein other than from animals.  Fiber. One major thing meat is missing. Beans have fiber and water which keep you feeling fuller so you don’t over eat which means a slimmer waistline. What’s not to love?!

So who the Hell is Audrey, you ask? Audrey Tunis is a talented and fabulous makeup artist and owner of Chicago makeup and hair professionals. I am lucky enough to work as a freelance artist for her company this wedding season. This is keeping me very busy along with doing my own thing. I also work with other phenomenal teams throughout Chicago. But I am so happy I was connected with Audrey, she is an absolute pleasure to work with. The more I get to know Audrey the more she surprises me with her many talents. Singing, songwriting and cooking are just a few. She’s the most wonderful mommy to her sweet little boy… and she has another on the way!

While hosting a bridal trial at her home she was inspired by having two veggie fanatics, me and the adorable bride-to-be, working up our appetites. She whipped us up some amazing dishes and in turn inspired us! Grilled zucchini and asparagus with some secret spices which were just perfect and this very refreshing bean salad with roasted corn, cucumber and avocado! Trust me on the roasted corn because I tried this using frozen… not quite the same. Still great though. I begged Audrey for this recipe. But not too hard. She’s awfully sweet and very happy to share!

Audrey’s Awesome Bean Salad with Roasted Corn


3 Roasted Ears of Corn, kernels cut away from the cob
1 15 oz can of Red Beans, rinsed and drained
1 15 oz can of Light Red Kidney Beans, rinsed and drained
1 medium Cucumber, peeled, seeded and chopped
1/4 Sweet Vidalia Onion, chopped
2 small Celery stalks, chopped
2 small Tomatoes, seeded and chopped
Diced Avocado for garnish


1/2 cup Extra Virgin Olive Oil
Juice of 1/2 a Lemon
1/4 cup Apple Cider Vinegar
1 teaspoon of Agave Nectar
1 teaspoon dried Oregano
1/2 teaspoon ground Cumin
Salt and Pepper to taste


Place all salad ingredients in a serving bowl. In a separate bowl whisk together all of the ingredients for the dressing and pour over the salad. Toss to coat. Serve with pieces of diced avocado on top. Can be served room temp, or chilled.

*My Note: Because every batch is different, adjust the spices to taste. I used a good amount of Himalayan Sea Salt and extra Agave, both really brought out the flavor. I  was out of red beans. I can usually find dark red and light red kidney beans but didn’t this shopping trip. So I substituted pinto beans. Looks good to me!


The Karmatarian~

* 2013 Update – I am no longer in the wedding hair business as of this year… just in case you were wondering ;)

You also may like Black Bean, Corn & Avocado Salad Over Red Quinoa with Cilantro Dressing …boasting beans and all of their nutrition. Or Fast, Friendly & Vegan Big Game Chili

*Further Reading about beans and how to get enough protein in your vegetarian/vegan diet

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