Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup corn, cooked or canned
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes, freshly squeezed
- 2 tablespoons olive oil, extra virgin recommended
- Salt and pepper, to taste
Instructions
- Combine beans and veggies: In a large bowl, combine the rinsed black beans, kidney beans, corn, diced red bell pepper, diced red onion, and chopped cilantro. Stir until all ingredients are evenly mixed.
- Make the dressing: In a separate bowl, whisk together the freshly squeezed lime juice, olive oil, salt, and pepper until well blended.
- Dress the salad: Pour the dressing over the salad mixture, ensuring that all the ingredients are coated nicely.
- Toss and adjust: Toss everything together gently. Taste the salad and adjust seasoning, if necessary, by adding more salt, pepper, or lime juice.
- Serve or store: Serve immediately for the best flavor, or refrigerate for later enjoyment. This salad tastes even better after marinating in the dressing for a few hours!
Notes
Choose ripe limes for juicing; they yield more juice than dry limes. Consider adding avocado for creaminess and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, cilantro lime, healthy, vegan, easy recipe