Fresh and Tangy Mixed Bean Salad Recipe
Introduction
This vibrant Mixed Bean Salad is a fresh and nutritious dish that’s perfect as a side or a light meal. Combining a variety of beans with colorful vegetables and zesty spices, it’s easy to prepare and packed with flavor.
Ingredients
- 3 cans (15-ounce) of any kind of beans, drained, thoroughly rinsed, and drained again
- 1 red bell pepper, seeded and diced
- ½ red onion, minced
- 1 medium tomato, seeded and diced
- 1 clove garlic, minced
- 1 handful of cilantro, chopped
- 1 teaspoon apple cider or sherry vinegar
- Juice of 1 lime
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
Instructions
- Step 1: In a large bowl, combine the beans, red bell pepper, red onion, tomato, garlic, and cilantro. Mix gently to distribute evenly.
- Step 2: Add the apple cider or sherry vinegar, lime juice, olive oil, ground cumin, and ground coriander. Stir well to combine all ingredients thoroughly.
- Step 3: Season with salt and pepper to taste. Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld before serving.
Tips & Variations
- For a spicy kick, add a finely chopped jalapeño or a pinch of chili flakes. You can also swap cilantro for fresh parsley if preferred.
- Using a mix of different beans like black beans, kidney beans, and chickpeas adds texture and color variety.
- Serve chilled by refrigerating for an hour if you prefer a cooler salad, perfect for warm weather.
Storage
Store the Mixed Bean Salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and consider adding a splash of lime juice or olive oil to freshen the flavors when reheating is not required as this salad is typically served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans, but be sure to soak and cook them thoroughly before using them in this salad to ensure they are tender and safe to eat.
Is this salad suitable for meal prep?
Absolutely. The flavors develop better over time, making it a great option to prepare in advance. Just keep it refrigerated and consume within 3 days for best quality.
PrintFresh and Tangy Mixed Bean Salad Recipe
A vibrant and refreshing Mixed Bean Salad combining a variety of beans with fresh vegetables and a zesty lime-cumin dressing. Perfect as a light lunch or a nutritious side dish, this easy no-cook recipe brings together flavors of cilantro, cumin, and coriander for a satisfying and wholesome salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Beans
- 3 cans (15-ounce each) of any kind of beans, drained, thoroughly rinsed, and drained again
Vegetables & Herbs
- 1 red bell pepper, seeded and diced
- ½ red onion, minced
- 1 medium tomato, seeded and diced
- 1 clove garlic, minced
- 1 handful of cilantro, chopped
Dressing & Seasoning
- 1 teaspoon apple cider or sherry vinegar
- Juice of 1 lime
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
Instructions
- Combine the beans and vegetables: In a large bowl, mix together the drained and rinsed beans with the diced red bell pepper, minced red onion, seeded and diced tomato, minced garlic, and chopped cilantro ensuring even distribution of all ingredients.
- Prepare and add the dressing: Add the apple cider or sherry vinegar, lime juice, olive oil, ground cumin, and ground coriander to the bowl with the beans and vegetables. Stir well to coat all the ingredients with the dressing.
- Season and rest: Season the salad with salt and pepper according to your taste preferences. Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld and develop before serving.
Notes
- Using a variety of beans such as black beans, kidney beans, and chickpeas adds texture and flavor complexity.
- Letting the salad rest allows the spices and dressing to fully infuse the beans and vegetables.
- This salad can be stored in the refrigerator for up to 3 days but is best enjoyed fresh.
- For extra crunch, consider adding diced cucumber or bell pepper.
- Adjust the amount of lime juice and vinegar for more tanginess according to preference.
- This is a naturally gluten-free recipe suitable for many dietary preferences.
Keywords: mixed bean salad, easy bean salad, no cook salad, healthy bean salad, vibrant bean salad, gluten free salad
