Description
A vibrant and nutritious salad packed with beans, fresh vegetables, and a zesty dressing, perfect for boosting protein intake.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 cup corn, cooked or canned
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, kidney beans, chickpeas, corn, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, and chopped cilantro. Ensure all ingredients are evenly distributed.
- In a separate small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper until well blended.
- Pour the dressing over the salad and mix well to coat all ingredients evenly.
- Let the salad sit for at least 15 minutes to allow flavors to meld together. Serve chilled or at room temperature.
Notes
Rinse canned beans to reduce sodium content. This salad can be customized with additional ingredients like avocado or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg