Description
A vibrant and healthy salad made with three types of beans, perfect for a nutritious meal.
Ingredients
Scale
- 1 cup canned black beans, rinsed and drained
- 1 cup canned kidney beans, rinsed and drained
- 1 cup canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, kidney beans, and chickpeas.
- Add the cherry tomatoes, red onion, bell pepper, and cilantro to the bowl.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- This salad can be made a day in advance for better flavor.
- Feel free to add other vegetables or herbs as desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg