Description
This vibrant salad combines colorful beans and crunchy veggies for a delightful crunch that’s perfect for any occasion! Each bite is a burst of freshness that will brighten your day!
Ingredients
Scale
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (11 ounces) whole kernel corn, drained
- 1 medium sweet red pepper, chopped
- 1 small red onion, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
Instructions
In a large bowl, combine the black beans, kidney beans, garbanzo beans, corn, red pepper, onion, and cilantro. In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, garlic, salt, pepper, and cumin. Pour the dressing over the bean mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 8
- Calories: 180 kcal
- Sugar: 4g
- Fat: 6g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g