Description
A vibrant and nutritious bean salad featuring black beans and kidney beans, perfect for meal prep and packed with fresh vegetables.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 bell pepper, diced (any color)
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Instructions
- Combine the black beans, kidney beans, corn, bell pepper, red onion, and cherry tomatoes in a large mixing bowl, mixing thoroughly until evenly distributed.
- Whisk together the lime juice, olive oil, salt, and pepper in a separate small bowl to create the dressing.
- Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
- Fold in the diced avocado carefully to maintain its shape, and adjust seasoning as necessary.
- Sprinkle fresh cilantro on top for added flavor, if using.
Notes
For best flavor, let the salad sit overnight in the fridge. Do not overcook the beans and avoid adding the avocado too soon.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg