Description
A quick, refreshing salad packed with plant protein from three types of beans, perfect for a potluck or meal prep.
Ingredients
- 1 cup black beans, drained and rinsed
- 1 cup kidney beans, drained and rinsed
- 1 cup chickpeas, drained and rinsed
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine black beans, kidney beans, and chickpeas in a large bowl.
- Add red onion, bell pepper, and cilantro.
- In a separate bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
- Pour dressing over the bean mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Letting the salad chill allows the flavors to meld beautifully. Best enjoyed after a few hours in the fridge.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican