Description
A refreshing and nutritious salad packed with protein from three types of beans, colorful veggies, and a zesty dressing.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
- 1 cup diced bell peppers (green, red, or yellow)
- 1 cup chopped red onion
- 1 diced cucumber
- 1 cup corn (frozen and thawed, or fresh)
- ½ cup chopped fresh parsley or cilantro
- Juice of 2 limes
- ¼ cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Start by rinsing and draining all your canned beans thoroughly.
- In a large mixing bowl, combine the black beans, kidney beans, and garbanzo beans. Add in the diced bell peppers, chopped red onion, diced cucumber, and corn.
- Next, sprinkle the chopped parsley or cilantro over the mixture.
- In a smaller bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Drizzle the dressing over the bean mixture and toss gently.
- Let it rest for about 10-15 minutes before serving.
Notes
The salad is meal prep-friendly and can be made a few hours in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg