Description
A colorful and nutritious bean salad that transforms simple pantry staples into a filling dish, perfect for quick meals or gatherings.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can white beans (cannellini or navy), drained and rinsed
- 1 cup corn (fresh or canned)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by draining and rinsing the black beans, kidney beans, and white beans, ensuring no excess salt remains.
- In a large bowl, combine the beans with the corn and cherry tomatoes.
- Add the chopped cilantro, lime juice, and olive oil to the mixture.
- Stir gently to combine everything without mashing the beans.
- Season with salt and pepper to taste, adjusting as necessary.
- Allow the salad to sit for about 10 minutes before serving.
Notes
Rinse beans thoroughly to remove excess sodium. Allow salad to sit to enhance flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg