Mixed 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
Scale
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
