Description
Brighten your day with this easy, vibrant bean salad, bursting with fresh flavors and textures. Perfect for picnics or quick lunches.
Ingredients
Scale
- 1 can mixed beans (kidney beans, black beans, chickpeas)
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse canned mixed beans under cold water and drain well.
- Dice cherry tomatoes, bell pepper, and red onion into small pieces.
- In a bowl, combine beans, chopped vegetables, and cilantro.
- Whisk together lemon juice, olive oil, salt, and pepper in a separate bowl.
- Pour dressing over the salad mixture and toss gently until evenly coated.
- Refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Experiment with different legumes or add avocado for creaminess. For extra flavor, top with crumbled feta cheese or your favorite spices. Leftovers can be stored in an airtight container for up to three days.