Description
Delight in this vibrant bean salad, an easy-to-make dish bursting with flavor and perfect for summer picnics or light lunches.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash and chop the bell peppers and red onion into small pieces.
- In a large mixing bowl, combine the drained beans with the chopped vegetables.
- Drizzle olive oil and lime juice over the salad; season with salt and pepper.
- Gently toss everything together to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
- Garnish with fresh cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg