Description
A colorful, flavorful salad combining beans, corn, peppers, and zesty dressing for a fresh, protein‑packed side or light lunch.
Ingredients
Units
Scale
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can kidney beans, drained & rinsed
- 1 cup canned or frozen corn, thawed
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded & minced (optional for heat)
- 1/2 cup chopped fresh cilantro
- 3 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt & pepper, to taste
- Optional: 1 avocado diced
Instructions
- In a large bowl, combine black beans, kidney beans, corn, red bell pepper, red onion, jalapeño (if using), and cilantro.
- In a small bowl or jar, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently to coat evenly.
- If using, fold in diced avocado just before serving to prevent mushiness.
- Chill the salad for at least 30 minutes to let flavors meld—serve cold or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
Notes
- Customize with any beans you like—pinto or chickpeas also work well.
- Add shredded cheese or crumbled feta for a creamy twist.
- For extra crunch, stir in diced cucumber or chopped bell peppers.
- Make it heartier by adding cooked quinoa or rice.
- Great for meal prep—flavors intensify after a day!
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg