Mixed Bean Salad with Cilantro, Lime, and Spices Recipe
Introduction
This vibrant Mixed Bean Salad is a refreshing and nutritious dish perfect for any meal. Packed with colorful vegetables and a zesty dressing, it’s easy to prepare and full of flavor.
Ingredients
- 3 cans (15-ounce) of any kind of beans you like, drained, thoroughly rinsed, and drained again
- 1 red bell pepper, seeded and diced
- ½ of a 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 of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper, to taste
Instructions
- Step 1: In a large bowl, combine the drained beans, diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro.
- Step 2: Add the apple cider or sherry vinegar, lime juice, olive oil, ground cumin, ground coriander, salt, and pepper. Mix everything well to combine thoroughly.
- Step 3: Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld before serving.
Tips & Variations
- For extra crunch, add chopped cucumber or celery.
- Substitute fresh parsley for cilantro if preferred.
- Add a diced avocado just before serving for creaminess.
- Adjust the spices and vinegar to suit your taste preference.
Storage
Store the mixed bean salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It can be enjoyed cold or at room temperature. Avoid adding avocado until ready to serve to prevent browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned?
Yes, but be sure to soak and cook the dried beans thoroughly before using. Canned beans are a convenient shortcut.
Is this salad suitable for meal prep?
Absolutely. It holds up well in the fridge and makes a great make-ahead side or light lunch.
PrintMixed Bean Salad with Cilantro, Lime, and Spices Recipe
A vibrant and healthy Mixed Bean Salad featuring a medley of beans combined with fresh vegetables and a zesty cumin-lime dressing. This salad is easy to prepare, packed with nutrients, and perfect as a light meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Beans
- 3 cans (15-ounce each) of beans of your choice, drained, thoroughly rinsed, and drained again
Vegetables
- 1 red bell pepper, seeded and diced
- ½ red onion, minced
- 1 medium tomato, seeded and diced
- 1 clove garlic, minced
- 1 handful cilantro, chopped
Dressing and Seasonings
- 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 beans and vegetables: In a large bowl, mix together the drained and rinsed beans, diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro until well incorporated.
- Prepare dressing and mix: Add the apple cider or sherry vinegar, fresh lime juice, olive oil, ground cumin, and ground coriander to the bean mixture. Stir thoroughly to ensure all ingredients are evenly coated.
- Season and rest: Season the salad with salt and pepper to taste, then let it sit at room temperature for at least 10 minutes to allow flavors to meld before serving.
Notes
- For a spicier touch, add a pinch of chili flakes or diced jalapeño.
- Chilling the salad for 30 minutes in the refrigerator enhances the flavors even more.
- Use fresh herbs like parsley or mint as alternatives to cilantro if preferred.
- This salad can be served on its own or as a side dish with grilled meats or fish.
- Ensure beans are well rinsed to reduce sodium content if using canned beans.
Keywords: mixed bean salad, bean salad recipe, vegetable salad, vegetarian salad, healthy salad, no-cook salad
