Description
A refreshing and nutritious bean salad packed with flavor, protein, and fiber, perfect for any meal prep.
Ingredients
Scale
- 2 cups canned black beans
- 1 cup canned kidney beans
- 1 bunch fresh cilantro, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- Juice of 2 limes
- ÂĽ cup extra virgin olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the canned black and kidney beans under cold water to remove excess sodium.
- In a large mixing bowl, combine the rinsed beans, halved cherry tomatoes, diced red onion, and chopped cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently until well coated.
- Let the salad sit for 10-20 minutes before serving to allow flavors to meld.
Notes
For added creaminess, top with sliced avocado; this salad is great as a side dish or filling for tacos.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: bean salad, healthy salad, vegetarian, quick recipes, meal prep
