Ingredients
Scale
- 1 can Black beans, rinsed and drained (can substitute with pinto beans)
- 1 can Kidney beans, rinsed and drained (navy beans work as an alternative)
- 1 can Chickpeas, rinsed and drained (can also use cooked lentils)
- 1 cup Cherry tomatoes, halved (grape tomatoes are a good substitute)
- 1 Bell pepper, diced (any color works)
- 1/4 cup Red onion, finely chopped (yellow onion can be used as an alternative)
- 1/4 cup Cilantro, chopped (parsley can be used for a milder flavor)
- 3 tablespoons Olive oil (extra virgin is preferred)
- 2 tablespoons Lime juice, freshly squeezed (may use lemon juice for variation)
- Salt and pepper, to taste
Instructions
- Combine the black beans, kidney beans, chickpeas, cherry tomatoes, bell pepper, red onion, and cilantro in a large bowl.
- Prepare the dressing by whisking together the olive oil, lime juice, salt, and pepper in a separate small bowl.
- Toss the dressing over the salad and mix thoroughly to combine.
- Chill in the refrigerator for 30 minutes to enhance flavors or serve immediately.
Notes
Allowing the salad to sit enhances the flavors. Rinse canned beans thoroughly to improve flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, beans, vegetarian, healthy meal, Mexican recipes