Mixed Bean Salad Recipe
Introduction
This vibrant Mixed Bean Salad is a refreshing and nutritious dish that’s perfect as a light lunch or a side for your dinner. Packed with a variety of beans and fresh vegetables, it’s flavorful, easy to prepare, and versatile for any meal.
Ingredients
- 3 cans (15-ounce) of any kind of beans you like, drained, thoroughly rinsed, and drained again
- 1 red bell pepper, seeded and diced
- ½ of a red onion, minced
- 1 medium tomato, seeded and diced
- 1 clove garlic, minced
- 1 handful of cilantro, chopped
- 1 teaspoon apple cider or sherry vinegar
- Juice of 1 lime
- 1 teaspoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper, to taste
Instructions
- Step 1: In a large bowl, combine the drained and rinsed beans with the diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro. Stir gently to mix all the ingredients evenly.
- Step 2: Add the apple cider or sherry vinegar, lime juice, olive oil, ground cumin, and ground coriander to the bowl. Mix well to coat everything thoroughly. Season with salt and pepper to taste. Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld together.
Tips & Variations
- Use fresh herbs like parsley or basil if you prefer, or add a chopped jalapeño for a spicy kick.
- For added crunch, toss in some chopped cucumber or celery.
- This salad can be made ahead and tastes even better after chilling for a few hours in the fridge.
- Swap lime juice with lemon juice for a slightly different citrus flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a good stir and let it come to room temperature or enjoy chilled. Avoid storing for too long as the vegetables may soften and the flavors will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh beans instead of canned?
Yes, you can use cooked fresh beans. Make sure they are fully cooked and cooled before mixing with the other salad ingredients.
Is this salad suitable for meal prep?
Absolutely! It holds up well in the fridge and the flavors improve over time, making it a convenient and healthy option for meal prep.
PrintMixed Bean Salad Recipe
A refreshing and nutritious Mixed Bean Salad combining a variety of beans with vibrant vegetables and a zesty, spiced dressing. This no-cook salad is perfect as a light meal or a healthy side dish, offering a delightful blend of textures and flavors with cumin, coriander, lime, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Beans and Vegetables
- 3 cans (15-ounce each) of any kind of beans, drained, thoroughly rinsed, and drained again
- 1 red bell pepper, seeded and diced
- ½ of a red onion, minced
- 1 medium tomato, seeded and diced
- 1 clove garlic, minced
- 1 handful cilantro, chopped
Dressing and Seasonings
- 1 teaspoon apple cider vinegar or sherry vinegar
- Juice of 1 lime
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
Instructions
- Combine the Beans and Vegetables: In a large bowl, mix together the drained beans, diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro ensuring everything is evenly distributed.
- Add Dressing and Seasonings: Add the apple cider or sherry vinegar, lime juice, olive oil, ground cumin, and ground coriander to the bowl. Stir thoroughly to coat all ingredients well.
- Season and Marinate: Season the salad with salt and pepper to your taste, mix again, then cover and let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld together.
Notes
- You can use any variety of canned beans such as black beans, kidney beans, chickpeas, or a mix to suit your preference.
- For added texture, consider adding diced cucumber or avocado.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Adjust the level of garlic and spices based on your taste preference.
- Lime juice adds brightness—feel free to add a little more if you prefer a tangier salad.
Keywords: mixed bean salad, bean salad, vegetarian salad, healthy salad, no cook salad, lime dressing, cumin salad
