Meatless Monday: Mexican (Hangover) Bean Salad

What a week! I’m tired and slightly hungover. Honestly I have not been out “kickin’ it” in a long time, but I thought it was time to celebrate some small victories. The September Essence Magazine dropped with my four exclusive vegan Cajun recipes. Plus, this past weekend was my first collaboration with Von Der Pool Gourmet on the Venus Williams affair in the Hamptons.

Yay team iEG! Let me tell you about how great food is. Every time I need something, food is there! Now I love beans for a quick light source of protein, but I never knew they were good for hangovers. Apparently protein is good for hangovers, and everything else from building stamina to muscle–hence the raw egg drinking scene in Rocky. But you know I don’t get down like that, so back to nature’s most perfect protein: Beans, beans, beans.

Just in time for my last few summer salads (yes it’s almost over) this is quick, easy and refreshing.

Mexican Hangover Bean Salad with Pineapple
Serves two 

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 green bell pepper, small dice
1 red bell pepper, small dice
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons cane sugar
1 tablespoon salt
1 clove garlic, pressed
1/4 cup fresh cilantro, rough chop
1 cup fresh pineapple, diced
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Technique
Step one:
In a large bowl, combine beans, bell peppers, frozen corn, pineapple and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice,
sugar, salt, garlic, cilantro, and remaining herbs.

Step two:
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Now tell me, what do you eat to cure a hangover?