Mixed Bean Salad Recipe
Introduction
This mixed bean salad is a vibrant and healthy dish that’s perfect for a quick lunch or a refreshing side. Packed with colorful vegetables and flavorful spices, it offers a satisfying balance of textures and tastes.
Ingredients
- 3 cans (15-ounce) of any kind of beans, drained, thoroughly rinsed, and drained again
- 1 red bell pepper, seeded and diced
- ½ of a red onion, minced
- 1 medium tomato, seeded and diced
- 1 clove garlic, minced
- 1 handful of cilantro, chopped
- 1 teaspoon apple cider or sherry vinegar
- Juice of 1 lime
- 1 teaspoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper, to taste
Instructions
- Step 1: In a large bowl, combine the drained beans, diced bell pepper, minced onion, diced tomato, minced garlic, and chopped cilantro. Mix everything gently to combine.
- Step 2: Add the apple cider or sherry vinegar, lime juice, olive oil, ground cumin, and ground coriander. Stir well, season with salt and pepper to taste, and let the salad sit at room temperature for at least 10 minutes before serving to allow the flavors to meld.
Tips & Variations
- For a bit of heat, add a small diced jalapeño or a pinch of crushed red pepper flakes.
- Try different beans like black beans, kidney beans, or chickpeas for variety.
- Fresh herbs like parsley or mint can be substituted for cilantro if preferred.
- For extra crunch, toss in some chopped cucumber or celery.
Storage
Store the mixed bean salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. Before serving, give it a good stir. It can be served cold or at room temperature, but avoid reheating to preserve the fresh texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned?
Yes, but make sure to cook the dried beans beforehand until tender. Using dried beans will require additional soaking and cooking time.
How long does the salad keep its freshness?
The salad stays fresh for about 3 days in the refrigerator when stored properly. It’s best enjoyed within this timeframe for optimal texture and flavor.
PrintMixed Bean Salad Recipe
A vibrant and hearty mixed bean salad that combines a variety of beans with fresh vegetables and zesty seasonings for a nutritious and flavorful dish perfect as a side or light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Beans
- 3 cans (15-ounce each) of any kind of beans, drained, thoroughly rinsed, and drained again
Vegetables and Herbs
- 1 red bell pepper, seeded and diced
- ½ of a red onion, minced
- 1 medium tomato, seeded and diced
- 1 clove garlic, minced
- 1 handful of cilantro, chopped
Dressing and Seasoning
- 1 teaspoon apple cider vinegar or sherry vinegar
- Juice of 1 lime
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
Instructions
- Combine Beans and Vegetables: In a large bowl, mix the drained and rinsed beans with the diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro until evenly distributed.
- Add Dressing and Seasoning: Pour in the apple cider or sherry vinegar, lime juice, and olive oil. Sprinkle the ground cumin, ground coriander, salt, and pepper over the mixture.
- Mix and Marinate: Stir everything thoroughly to combine all flavors. Taste and adjust seasoning as needed, then cover and let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld before serving.
Notes
- You can use any combination of canned beans such as black beans, kidney beans, chickpeas, or cannellini.
- For a spicier kick, add a pinch of cayenne pepper or diced jalapeño.
- The salad can be refrigerated for up to 2 days; flavors will deepen with time.
- Serve chilled or at room temperature as a side dish or light main course.
- Ensure beans are rinsed thoroughly to reduce sodium content if using canned varieties.
Keywords: mixed bean salad, vegetarian salad, no-cook salad, healthy bean recipe, gluten free salad, easy side dish, bean salad dressing
