Mixed Bean Salad Recipe
Introduction
This vibrant Mixed Bean Salad is a quick and nutritious dish full of fresh flavors and protein-packed beans. It’s perfect as a light lunch or a colorful side for your dinner. Simple to prepare, it combines crunchy vegetables with zesty spices and herbs.
Ingredients
- 3 cans (15-ounce) of any kind of beans, 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 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, diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro. Toss gently to mix all the ingredients evenly.
- Step 2: Add the apple cider or sherry vinegar, lime juice, olive oil, ground cumin, and ground coriander to the bowl. Stir well to coat everything with the dressing. 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.
Tips & Variations
- Use a mix of black beans, kidney beans, and chickpeas for a colorful and textured salad.
- Add diced avocado or jalapeño for extra creaminess or spice.
- For a vegan option, stick with olive oil and vinegar; for a twist, add crumbled feta cheese if desired.
- Let the salad chill in the refrigerator for a few hours if you prefer it cold and more refreshing.
Storage
Store the mixed bean salad in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time. Before serving again, stir well and add a squeeze of lime juice or a drizzle of olive oil if needed. This salad is best enjoyed fresh and should be consumed within a few days to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh beans instead of canned?
Yes, but make sure to cook fresh beans thoroughly until tender before using in the salad. This will ensure they have the right texture and are safe to eat.
How long should the salad sit before serving?
Letting the salad sit at room temperature for at least 10 minutes helps the flavors blend. You can also chill it for a couple of hours to enhance the taste and make it more refreshing.
PrintMixed Bean Salad Recipe
A refreshing and nutritious Mixed Bean Salad packed with colorful vegetables and a zesty cumin-coriander dressing. This easy no-cook recipe is perfect as a light lunch or a side dish, combining protein-rich beans with fresh herbs and tangy lime juice for vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegan
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 of a 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
- Prepare the vegetables and beans: In a large bowl, combine the drained and rinsed beans with the diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro. Mix them together thoroughly.
- Make the dressing and combine: Add the apple cider or sherry vinegar, fresh lime juice, olive oil, ground cumin, ground coriander, salt, and pepper to the bean and vegetable mixture. Stir well to evenly coat all ingredients.
- Rest to allow flavors to meld: Let the salad sit at room temperature for at least 10 minutes to allow the spices and acidity to infuse the ingredients, enhancing the flavor before serving.
Notes
- You can use any combination of canned beans such as black beans, kidney beans, chickpeas, or white beans for variety.
- For extra crunch, consider adding chopped cucumbers or celery.
- This salad can be refrigerated for up to 2 days, but best served fresh.
- Adjust the amount of lime juice and vinegar to your taste preference.
- Serve with warm pita bread or over a bed of greens for a fuller meal.
Keywords: mixed bean salad, vegan salad, bean salad, healthy salad, no-cook recipe, easy salad, gluten-free salad
