Description
A hearty salad packed with beans and vegetables.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, kidney beans, chickpeas, and corn.
- Add red bell pepper, cherry tomatoes, red onion, and cilantro.
- In a separate bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad can be served cold or at room temperature.
- It holds well in the fridge for up to 3 days.
- Feel free to add other vegetables like avocado or cucumber.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Dense Bean Salad, Healthy Salad, Bean Salad Recipe