Cold Bean Salad
A vibrant and nutritious salad made with a mix of beans, vegetables, and a zesty dressing, perfect for warm days and gatherings.
Ingredients
Main Ingredients
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 piece bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped Can substitute with parsley
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- to taste salt and pepper
Instructions
Preparation
- Combine kidney beans, black beans, chickpeas, corn, bell pepper, red onion, and cilantro in a large mixing bowl.
- In a separate small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad mixture and toss until well combined.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Optional: Add diced avocado or substitute corn with roasted red peppers for variation.