Mixed Bean Salad Recipe
Introduction
This vibrant Mixed Bean Salad is a quick and nutritious dish that’s perfect for a light lunch or a side at dinner. Packed with fresh veggies and fragrant spices, it offers a refreshing burst of flavor in every bite.
Ingredients
- 3 cans (15-ounce) 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 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 beans, diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro.
- Step 2: Add the apple cider or sherry vinegar, lime juice, olive oil, ground cumin, and ground coriander. Mix everything well, then 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.
Tips & Variations
- Use different beans like black beans, kidney beans, or chickpeas for varied textures and flavors.
- Add diced avocado or a sprinkle of feta cheese for extra creaminess.
- For a spicy kick, include a chopped jalapeño or a dash of chili powder.
- Chill the salad for 30 minutes before serving to enhance the freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may absorb more liquid over time, so give it a good stir before serving. It’s best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned beans?
Yes, but be sure to soak and cook them fully before using. Canned beans are convenient and ready to use, making the recipe quicker.
Is this salad suitable for meal prep?
Absolutely. This salad holds up well in the fridge and can be prepared in advance for easy meals throughout the week.
PrintMixed Bean Salad Recipe
A vibrant and refreshing Mixed Bean Salad featuring a variety of beans combined with fresh vegetables and a zesty cumin-coriander dressing, perfect as a nutritious side or light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Beans and Vegetables
- 3 cans (15-ounce each) of any beans you like, drained, rinsed, and drained again
- 1 red bell pepper, seeded and diced
- ½ red onion, minced
- 1 medium tomato, seeded and diced
- 1 clove garlic, minced
- 1 handful cilantro, chopped
Dressing and Seasoning
- 1 teaspoon apple cider 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 Ingredients: In a large bowl, thoroughly mix together the drained and rinsed beans with diced red bell pepper, minced red onion, seeded and diced tomato, minced garlic, and chopped cilantro to ensure an even distribution of flavors.
- Add Dressing and Season: Pour in apple cider or sherry vinegar, fresh lime juice, olive oil, ground cumin, and ground coriander. Stir well to coat all ingredients, then season with salt and pepper to your taste preferences.
- Marinate: Let the salad rest at room temperature for at least 10 minutes. This allows the flavors to meld beautifully, enhancing the overall taste before serving.
Notes
- For best results, refrigerate the salad for up to an hour to deepen the flavors before serving.
- You can use any variety of canned beans such as kidney, black, or chickpeas based on your preference.
- This salad pairs wonderfully with grilled meats or as a hearty vegan main dish.
- Adjust the amount of garlic and spices to suit your taste.
Keywords: mixed bean salad, bean salad, vegan salad, healthy salad, no-cook salad, quick salad, easy salad
