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–+ servings
Zesty bean salad with colorful vegetables and beans in a bowl
Clara Whitley

Zesty Bean Salad

A vibrant and refreshing bean salad that combines a variety of beans and crisp vegetables, perfect for picnics or as a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Beans
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can garbanzo beans (chickpeas), drained and rinsed
Vegetables
  • 1 cup diced bell peppers (red, yellow, or green)
  • 1 cup corn (fresh, frozen, or canned)
  • ½ medium red onion, finely chopped
  • ½ cup chopped fresh cilantro (or parsley, if you prefer)
Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar (or lemon juice)
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

Preparation
  1. Gather all your ingredients in a large mixing bowl.
  2. Combine the black beans, kidney beans, and garbanzo beans, ensuring they are well-drained to avoid excess moisture.
  3. Fold in the diced bell peppers, corn, and red onion.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, cumin, salt, and pepper. Drizzle this dressing over the bean mixture.
  5. Gently toss everything together until well coated.
  6. Let the salad sit for about 10-15 minutes to allow the flavors to meld.
  7. When ready to serve, gently fluff the salad with a fork.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 500mgFiber: 8gSugar: 4g

Notes

This salad can be served chilled as a side dish at barbecues or enjoyed on its own. It's versatile; customize with diced avocados or jalapeños for added flavor. The salad keeps in the refrigerator for up to 3 days in an airtight container.

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