Servings: 4 servings
Mexican Bean Salad uses 3 types of beans and is quick, simple, and packed with protein, fiber, flavor, and texture! Perfect for potlucks, BBQs, picnics, etc.! – all you do is throw a few things together in a big bowl and let it sit for ten minutes.
▢3 cans (15-ounce) cans of any kind of beans you like, 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
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.
Adjust the amount of acidity: Either reduce the amount of lime juice added OR balance the acidity with a small amount of sweetener.
Allow it to marinate: We’ve suggested at least 10 minutes of ‘resting’ time before enjoying the Mexican three bean salad. But, if you have the patience, 30 minutes is even better! This will allow all the flavors in the salad to meld for a better overall flavor.
Top tip for low budgets: Dried beans are more inexpensive than canned and can be cooked in large batches and stored in the freezer.
If adding avocado: Only add it when serving to avoid it browning within the salad as it sits.
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Vitamin A: 1269IU
Vitamin C: 50mg
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