Description
A vibrant and flavorful Mexican Bean Salad packed with protein, fiber, and fresh vegetables, perfect for summer gatherings.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 cup bell peppers (red, yellow, or green), diced
- 1/2 cup red onion, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt to taste
Instructions
- Rinse and drain the beans under cold water.
- Dice the bell peppers and red onion into bite-sized pieces.
- In a small bowl, whisk together lime juice, olive oil, cumin, and salt.
- In a large bowl, combine the beans, chopped vegetables, and cilantro. Pour the dressing over the top.
- Gently toss everything together until well-coated without mashing the beans.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Customize with different beans or vegetables based on your preference. For an extra kick, add diced jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Mexican Bean Salad, Healthy Salad, Vegetarian Dish, Summer Recipe, Quick Recipe