Description
A quick and flavorful salad packed with protein, featuring black and kidney beans, fresh vegetables, and a zesty lime dressing.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup corn kernels (frozen or fresh)
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons miso paste
- 1 clove garlic, minced
Instructions
- Combine the black beans, kidney beans, corn, bell pepper, red onion, avocado, and cilantro in a large bowl.
- Whisk together lime juice, olive oil, miso paste, garlic, salt, and pepper in a separate bowl to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for later enjoyment.
Notes
Add avocado just before serving to prevent browning. Rinse beans well to remove sodium and starch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg