Description
A vibrant and refreshing salad packed with mixed beans, crisp veggies, and zesty flavors, perfect for summer gatherings.
Ingredients
Scale
- 3 cups Mixed Beans (Black, Pinto, Garbanzo) – rinsed and drained
- 2 Bell Peppers (1 red, 1 yellow) – chopped
- 1 small Red Onion – finely diced
- 1 cup Corn (fresh, frozen, or canned)
- 1 cup Cherry Tomatoes – halved
- 1 large Avocado – diced
- 1/2 cup Cilantro – chopped
- Juice of 2 Limes
- 3 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Cumin (ground)
- Salt & Pepper – to taste
Instructions
- Prep your ingredients by chopping and preparing all vegetables.
- Mix the beans in a large mixing bowl.
- Add the chopped bell peppers, diced red onion, sweet corn, and halved cherry tomatoes, and toss gently.
- Make the dressing by whisking lime juice, olive oil, cumin, salt, and pepper in a small bowl.
- Combine the dressing over the salad and toss gently, then add diced avocado and cilantro.
- Taste test the salad and adjust seasonings.
- Let it marinate in the fridge for 30 minutes if time allows.
Notes
This salad can be made ahead of time; just add the avocado right before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, southwestern, beans, vegetarian, summer dish