Mixed Bean Salad
User Reviews
5
Mixed Bean Salad
Description
The Mixed Bean Salad uses three canned bean varieties mixed with diced red bell pepper, minced red onion, diced tomato, chopped cilantro, and minced garlic. The dressing blends lime juice, a mild vinegar, olive oil, and warming spices of cumin and coriander. The ingredients combine to create a fresh yet hearty salad with a balance of acidity and herbaceous flavor.
The recipe calls for letting the salad sit for at least 10 minutes at room temperature, allowing the flavors to meld and intensify. The beans provide a soft, creamy base, while the pepper, onion, and tomato add crispness and juiciness. The citrus and vinegar give brightness that cuts through the bean density.
This salad is suitable as a side dish in varied meals or as a light main. It holds well refrigerated and benefits from resting time. The recipe advises adding avocado only at serving to prevent browning and provides tips for adjusting acidity to taste with sweetness or reduced lime juice, helping balance the salad’s flavor to the cook’s preference.
Using dried beans cooked in advance can reduce cost and allow batch preparation and freezing, enhancing convenience for regular meals.
Ingredients
- 3 cans beans 15-ounce cans, any kind, drained, rinsed
- 1 red bell pepper seeded and diced
- ½ red onion minced
- 1 medium tomato seeded and diced
- 1 garlic clove, minced
- 1 handful cilantro chopped
- 1 teaspoon apple cider vinegar or sherry vinegar
- lime juice of 1
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt to taste
- black pepper to taste
Instructions
- In a large bowl, mix the beans, bell pepper, onion, tomato, garlic, and cilantro together.
- Add the remaining ingredients, mix well, season to taste, and let sit at room temperature for at least 10 minutes.
Notes
- Adjust acidity by reducing lime juice or adding a small amount of sweetener to balance flavors.
- Allow the salad to marinate at room temperature for at least 10 minutes, ideally up to 30, to blend the flavors thoroughly.
- Use dried beans cooked in batches and frozen as a budget-friendly alternative to canned beans.
- If adding avocado, incorporate it just before serving to prevent browning in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 19g | 38% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 875mg | 36% |
| Potassium | 1070mg | 23% |
| Fiber | 19g | 76% |
| Sugar | 9g | 18% |
| Vitamin A | 1269IU | 25% |
| Vitamin C | 50mg | 56% |
| Calcium | 115mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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