Description
A vibrant and flavorful Mexican Bean Salad, packed with nutrients and perfect as a side dish or stand-alone meal.
Ingredients
- Canned Black Beans, rinsed
- Canned Red Kidney Beans, rinsed
- Red Bell Pepper, chopped
- Yellow Bell Pepper, chopped
- Cherry Tomatoes, halved
- Red Onion, finely diced
- Fresh Cilantro, chopped
- Lime Juice
- Olive Oil
- Cumin
- Salt & Pepper, to taste
Instructions
- Prepare the Ingredients: Gather and wash all your produce, chop bell peppers, slice cherry tomatoes, and dice red onion. Chop cilantro.
- Rinse the Beans: Open the black and kidney bean cans and rinse them under cold water.
- Mix Your Base: In a large bowl, combine beans, bell peppers, cherry tomatoes, and red onion. Toss gently.
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Combine & Garnish: Pour dressing over the salad, tossing gently. Top with cilantro.
- Chill (Optional): Let the salad chill in the fridge for 30 minutes to meld flavors.
- Serve & Enjoy: Spoon into a bowl and serve, optionally with tortilla chips.
Notes
For variations, consider adding quinoa, jalapeños, avocado, feta, or pineapple for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: salad, Mexican, vegetarian, beans, healthy