Description
Colorful Bean Salad
Ingredients
1 cup black beans (cooked or canned, rinsed)
1 cup white beans (cooked or canned, rinsed)
1 cup cherry tomatoes, diced
1 yellow bell pepper, diced
3 green onions, sliced
¼ cup fresh cilantro, chopped
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp lime juice
Salt and black pepper to taste
Directions
Prep the Veggies: Dice the tomatoes, bell pepper, and green onions. Chop the cilantro.
Combine Ingredients: In a large bowl, mix black beans, white beans, diced vegetables, and cilantro.
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lime juice, salt, and pepper.
Toss Salad: Pour the dressing over the salad and toss to coat evenly.
Chill & Serve: Refrigerate for 15-20 minutes for flavors to meld, then serve!
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Calories: 190 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for the perfect bean salad every time. Start by thoroughly rinsing your canned beans in a colander under cold water to remove excess sodium and the starchy liquid. Pat them dry gently with a paper towel to prevent a watery salad. While the beans drain, meticulously dice the yellow bell pepper and cherry tomatoes into uniform, bite-sized pieces. Thinly slice the green onions, using both the white and green parts. Finely chop the fresh cilantro. In your large mixing bowl, combine the beans and all prepped vegetables. For the dressing, use a small bowl or jar with a lid. Whisk or shake vigorously the olive oil, red wine vinegar, and fresh lime juice until fully emulsified. Season with salt and pepper. Pour the dressing over the salad mixture. Using a large spoon or spatula, fold the ingredients together until everything is evenly coated. Do not stir aggressively to avoid crushing the beans.
Serving Suggestions
This versatile salad shines in many settings. Serve it as a vibrant, protein-packed main dish for a light lunch. It makes an excellent side for grilled chicken, fish, or veggie burgers at a summer barbecue. For a heartier meal, spoon it over a bed of leafy greens or cooked quinoa. You can also use it as a flavorful filling for wraps or tacos. Garnish with extra cilantro, a sprinkle of crumbled feta or cotija cheese (if not strictly vegan), or sliced avocado just before serving.
How-to Summary
Rinse and dry beans. Dice tomatoes and bell pepper. Slice onions and chop cilantro. Combine all in a large bowl. Whisk oil, vinegar, lime juice, salt, and pepper for the dressing. Pour over salad and toss to coat. Chill for 15-20 minutes before serving to allow flavors to blend.
Frequently Asked Questions
Can I use dried beans instead of canned? Absolutely. Use 1/3 cup dried beans of each type. Soak overnight, then cook until tender but not mushy. Let them cool completely before using.
How long does this salad last in the fridge? Stored in an airtight container, it will keep well for 3-4 days. The flavors often improve on the second day.
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance. Add any delicate fresh herbs right before serving for the best texture.
What are good bean substitutes? Chickpeas, kidney beans, or pinto beans are excellent alternatives. You can use any combination of beans totaling about 2 cups.
Is the dressing customizable? Yes. Substitute lemon juice for lime, or use apple cider vinegar instead of red wine vinegar. A teaspoon of Dijon mustard or a minced garlic clove can add great depth.
Common Mistakes to Avoid
Avoid skipping the step of rinsing the canned beans, as the liquid is starchy and can muddy the salad’s flavor and appearance. Do not over-chop the vegetables; aim for consistent, pleasant bites. Be cautious with salt initially if your canned beans were already salted. Finally, do not skip the chilling time—this crucial step allows the beans to absorb the dressing and the flavors to fully develop.
Conclusion
This Colorful Bean Salad is more than just a recipe; it’s a template for a nutritious, satisfying, and visually stunning dish that comes together in minutes. Its balance of plant-based protein, fresh vegetables, and a zesty dressing makes it a reliable choice for busy weekdays, potlucks, or healthy meal prep. By following the detailed guide and avoiding common pitfalls, you can master this simple yet impressive salad. Feel free to experiment with different beans and vegetables based on the season and your preferences. Enjoy this burst of freshness and flavor that proves healthy eating can be both easy and delicious.