Description
A vibrant and colorful Mexican Bean Salad that brings together the freshness of vegetables and the earthy flavors of beans, perfect for any gathering.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup diced bell peppers (red and green)
- 1 cup diced tomatoes
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional)
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Drain and rinse the canned beans.
- Dice the bell peppers and tomatoes into uniform pieces.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
- In a large bowl, toss together the beans, vegetables, cilantro, and dressing until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad is easily adaptable. Feel free to add corn, cucumber, or jalapeño to match your taste. Serve with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Cold Preparation
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Mexican bean salad, healthy salad, vegetarian meal, picnic food, summer recipes