Easy Bean Salad Recipe
This fresh and delicious Bean Salad Recipe comes together in less than 15 minutes and is super easy to make! Filled with four different kinds of beans, crunchy vegetables, sweet corn, ripe tomatoes, and drizzled with a zesty red wine vinaigrette, everyone will love this colorful vegan and gluten-free Mexican Bean Salad.
Servings: 8 servings
Cost: $10
Ingredients
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can cannellini beans drained and rinsed
- 1 (15 ounce) can kidney beans drained and rinsed
- 1 (15 ounce) can garbanzo beans drained and rinsed
- ½ red onion diced
- 2 stalks celery diced
- 1 red bell pepper cored, seeded, and diced
- 1 jalapeño seeded and minced
- 1 cup sweet corn fresh, frozen, or canned
- 10 ounces cherry tomatoes halved or quartered
- 1 cup green onions chopped
- ½ cup fresh cilantro chopped, plus more for serving
- Sliced avocado for serving
For the Vinaigrette
- 1 large lime zest and juice
- ¼ cup red wine vinegar plus more to taste
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder plus more to taste
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Combine Bean Salad Ingredients. In a large salad bowl combine the rinsed and drained beans, red onion, celery, red bell pepper, jalapeño, sweet corn, cherry tomatoes, green onion, and fresh cilantro. Gently mix to combine.
- Mix together the vinaigrette. In a separate, smaller bowl, whisk together the ingredients for the vinaigrette. Season with additional salt and pepper, to taste.
- Mix everything together. Drizzle the vinaigrette over the bean salad and thoroughly mix to combine. Cover and refrigerate for two hours to overnight before serving (time allowing) to let "marinate" and enhance flavor.
- Serve. Serve garnished with fresh cilantro or sliced avocado, or with grilled or baked chicken for a protein-packed meal.
Notes
- Leftovers will keep for up to 4 days when stored in a sealed container and in the refrigerator.
Nutrition
Calories: 257kcal | Carbohydrates: 33g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 239mg | Fiber: 13g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 36mg | Calcium: 24mg | Iron: 1mg
