Mixed 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
Scale
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
Find it online: https://yumwithmia.com/mixed-bean-salad-recipe/
