Easy Bean Salad Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.9 (27)

Easy Bean Salad Recipe

NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 30%
CARBS 46G54% OF CAL
15G FIBER24G OTHER7G TOTAL SUGAR
FAT 13G34% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful cold salad with four types of beans, fresh vegetables, corn, and tomatoes in a lime-cilantro vinaigrette. Protein-packed and ready in 15 minutes.

sidemexicansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 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)
  • 1/2 cup fresh cilantro (chopped, plus more for serving)
  • Sliced avocado (for serving)
  • 1 large lime (zested and juiced)
  • 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
PREP
15M
SODIUM
607MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.