Description
A vibrant and nutritious salad featuring a mix of black beans, kidney beans, corn, fresh vegetables, and zesty lime dressing, perfect for any gathering.
Ingredients
Scale
- 1 can black beans, rinsed
- 1 can kidney beans, rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 cup diced tomatoes
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
Instructions
- Prepare the Beans: If using canned beans, drain and rinse them under cold water.
- Chop the Vegetables: Dice bell peppers, tomatoes, and onion into even pieces.
- Combine Ingredients: In a large mixing bowl, combine the beans, corn, diced vegetables, and chopped herbs.
- Dress the Salad: Drizzle with olive oil and squeeze lime juice over the mixture. Sprinkle in the spices and mix gently.
- Let it Marinate: Allow the salad to rest for at least 30 minutes before serving.
- Taste Test: Adjust spices, lime juice, or salt as needed before serving.
- Serve Generously: Serve chilled or at room temperature, pairing with grilled meats or as part of a taco night spread.
Notes
Rinse canned beans to remove excess salt and consider adding roasted corn for extra flavor. Allow the salad to marinate for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Mexican salad, bean salad, healthy salad, vegetarian recipe