5.0 from 12 votes
Red Bean Salad Recipe
A quick toss of peppers, onions, and a squeeze of lime turns this Red Bean Salad into a delicious and easy meal in 15 minutes!
Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 154 kcal
Course:
Side Dish
Cuisine:
South American
Ingredients
- 1/4 cup tomato paste
- Juice of 1 lime
- 1/4 cup olive oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 14 ounce can small red beans (these are different from kidney beans, but you can use kidney beans as a substitution)
- 1 green bell pepper finely diced
- 1 red bell pepper finely diced
- 1/8 cup diced red onion
- 1/4 cup chopped cilantro
Instructions
- In the bottom of a large bowl, whisk together the tomato paste, lime juice, oil, vinegar, sugar, salt, and pepper.
- Add the beans, peppers, onion, and cilantro, and fold into the dressing.
- Refrigerate overnight before serving for the best results.
Cup of Yum
Notes
- Store your Caribbean Red Bean Salad leftovers in an airtight container in the refrigerator, and it will stay fresh for up to 3-4 days. This salad is best served cold, so there's no need to reheat it.
- Before serving leftovers, give the salad a good stir to redistribute the dressing and ensure the flavors are well mixed.
Nutrition Information
Serving
1serving
Calories
154kcal
(8%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
278mg
(12%)
Potassium
296mg
(8%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1360IU
(27%)
Vitamin C
66mg
(73%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 154
% Daily Value*
| Serving | 1serving | |
| Calories | 154kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 278mg | 12% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 66mg | 73% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.