This Easy Bean Salad recipe is the perfect make ahead salad for lunch or dinner. It's vibrant, fresh and full of mediterranean diet inspired ingredients.
Course beans, Salad, Side Dish
Cuisine Mediterranean
Keyword bean salad, beans, side dish, vegetarian
Prep Time 10 minutesminutes
Cook Time 0 minutesminutes
Servings 5cups
Author Brynn McDowell at The Domestic Dietitian
Ingredients
1canblack beans, drain and rinse(15.5oz can)
1cankidney beans, drain and rinse(15.5oz can)
1can cannellini beans, drain and rinse(15.5oz can)
1green bell pepperdiced
1red bell pepperdiced
1/4red oniondiced
1cupcherry tomatoeshalved
1/2cupfresh cilantrorough chop
For the Dressing
1/4cupolive oil
1/4cupred wine vinegar
1tbsplime juice
1tbsp lemon juice
1clovegarlicminced
1/2tbspground cumin
salt and pepperto taste
Instructions
In a large bowl add the black beans, kidney beans, cannellini beans, diced green bell pepper, diced red bell pepper, diced red onion and cherry tomatoes.
In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, lemon juice, minced garlic and ground cumin. Taste and season as needed with salt and pepper
Pour whisked dressing over bean salad mixture top with chopped cilantro
Bean salad will store in the fridge for up to 3-4 days.