This bean salad is vegan and vegetarian friendly and delicious even if you’re not plant-based. Pair it with a grilled protein and green salad for an easy dinner or serve as an appetizer with tortilla chips for dipping.
Makes: 7 cups
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes
Ingredients
For the salad:
1 15-ounce can black beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
2 roma tomatoes, seeded and diced
1 orange bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 jalapeno, seeded and diced
½ cup sliced green onions
½ cup loosely packed fresh cilantro leaves, chopped
For the dressing:
3 tablespoons lime juice (about 2 limes)
1 teaspoon lime zest
1/3 cup extra virgin olive oil
3/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Place drained and rinsed black beans, kidney beans, and chickpeas in a large bowl. Add diced tomato, bell peppers, jalapeno, green onions, and cilantro.
In a small bowl or mason jar, combine the dressing ingredients: lime juice, lime zest, olive oil, garlic powder, cumin, chili powder, salt, and black pepper. Whisk or shake vigorously until emulsified.
Pour dressing over bean salad and toss to combine. Taste and adjust seasoning if necessary. Serve immediately or store in the refrigerator until ready to serve.
Nutrition Information
Per serving (about 1/2 cup)
Calories: 135
Fat: 6 grams
Saturated Fat: Less than 1 gram
Cholesterol: 0 milligrams
Sodium: 128 milligrams
Carbohydrate: 17 grams
Fiber: 6 grams
Sugar: 4 grams
Added Sugar: 0 grams
Protein: 6 grams
