Description
A refreshing and nutritious salad featuring a mix of beans and vegetables.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 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, and corn.
- Add diced bell pepper, onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
- Pour dressing over salad and toss to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Can be made a day ahead.
- Adjust lime juice to taste.
- Add avocado for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Mexican Bean Salad, Bean Salad, Healthy Salad