Easy Bean Salad Recipe
This easy Bean Salad Recipe is made with four kinds of beans, crisp vegetables, sweet corn, juicy tomatoes, fresh cilantro, and a zesty lime vinaigrette. Fresh, colorful, protein-packed, and ready in just 15 minutes, it's the perfect cold, no-cook salad for meal prep, potlucks, BBQs, and easy lunches.
Servings: 10 servings
Calories: 219kcal
Ingredients
- 1 (15 ounce) can black beans - drained and rinsed
- 1 (15 ounce) can cannellini beans - drained and rinsed
- 1 (15 ounce) can kidney beans - drained and rinsed
- 1 (15 ounce) can garbanzo beans - drained and rinsed
- ½ red onion - diced
- 2 stalks celery - diced
- 1 red bell pepper - cored, seeded, and diced
- 1 jalapeño - seeded and minced
- 1 cup sweet corn - fresh, frozen, or canned
- 10 ounces cherry tomatoes - halved or quartered
- 1 cup green onions - chopped
- ½ cup fresh cilantro - chopped, plus more for serving
- Sliced avocado - for serving
For the Zesty Lime Vinaigrette
- 1 large lime - zested and juiced
- ¼ cup red wine vinegar - plus more to taste
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder - plus more to taste
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the beans: Drain the black beans, cannellini beans, kidney beans, and garbanzo beans in a fine mesh strainer. Rinse well with cool water, then allow them to drain completely.
- Combine the salad ingredients: Add the rinsed and drained beans to a large mixing bowl. Add the diced red onion, celery, red bell pepper, minced jalapeño, 1 cup sweet corn, halved or quartered cherry tomatoes, 1 cup chopped green onions, and ½ cup chopped fresh cilantro.
- Make the vinaigrette: In a small bowl or measuring cup, whisk together the zest and juice from 1 large lime, ¼ cup red wine vinegar, 2 tablespoons olive oil, 1 teaspoon ground cumin, ½ teaspoon chili powder, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until well combined.
- Mix everything together. Drizzle the vinaigrette over the bean salad and thoroughly mix to combine.
- Chill (optional): Cover the bowl and refrigerate for 1-2 hours before serving, if time allows. This gives the beans time to soak up the vinaigrette and helps the flavors blend.
- Serve: Taste and season with additional salt, black pepper, lime juice, red wine vinegar, or chili powder, as needed. Serve chilled or at room temperature, garnished with extra fresh cilantro and sliced avocado, if desired.
Notes
- Use any combination of beans: Black beans, kidney beans, cannellini beans, garbanzo beans, pinto beans, navy beans, or great northern beans all work well. Aim for about four cans (15-ounce each).
- Adjust the spice level: Remove the jalapeño seeds and membranes for a milder salad. For more heat, add extra jalapeño, cayenne pepper, or a pinch more chili powder.
- Make ahead: This bean salad tastes even better after chilling. Make it 1-2 hours ahead, or up to 24 hours in advance.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving.
- Refresh leftovers: Add a squeeze of fresh lime juice, extra cilantro, and a little salt or pepper to brighten the salad back up.
- Freezing is not recommended: The beans and vegetables can become soft and watery after thawing, and the vinaigrette may separate.
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Nutrition
Calories: 219kcal | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 640mg | Potassium: 698mg | Fiber: 11g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 4mg
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