Southwestern Bean Salad
Bursting with vibrant colors and bold flavors, this Southwestern Bean Salad is a refreshing and healthy dish that’s perfect for any occasion. Packed with protein-rich black beans and kidney beans, sweet corn kernels, crunchy bell peppers, juicy cherry tomatoes, and aromatic cilantro, this salad is a true celebration of fresh ingredients. The zesty lime-cumin dressing, infused with the warmth of chili powder, ties everything together with a bright and smoky kick. Ready in just 15 minutes with no cooking required, it’s an easy, gluten-free, and vegan-friendly option. Whether served as a stand-alone dish, paired with tortilla chips, or as a flavorful side to grilled favorites, this chilled bean salad is guaranteed to be a crowd-pleaser. Don’t forget to add creamy avocado for an optional touch of indulgence!
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Recipe Information
Ingredients
- 15 oz (1 can, drained and rinsed) black beans
- 15 oz (1 can, drained and rinsed) kidney beans
- 15 oz (1 can, drained) corn kernels
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 small, finely chopped red onion
- 1.5 cups, halved cherry tomatoes
- 0.5 cup, finely chopped fresh cilantro
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large, diced (optional) avocado
Instructions
In a large mixing bowl, combine the black beans, kidney beans, and corn kernels.
Add the diced red bell pepper, green bell pepper, finely chopped red onion, halved cherry tomatoes, and chopped cilantro to the bowl.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and black pepper to create the dressing.
Pour the dressing over the bean and vegetable mixture and gently toss until everything is evenly coated.
If desired, gently fold in the diced avocado just before serving to avoid it becoming overly mushy.
Taste and adjust seasonings as needed, adding more lime juice, salt, or chili powder based on preference.
Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
Serve chilled or at room temperature. This salad pairs well with tortilla chips or as a side to grilled proteins.
Nutrition Facts
Calories |
6411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21286 mg | 925% | |
| Total Carbohydrate | 1047.3 g | 381% | |
| Dietary Fiber | 378.9 g | 1353% | |
| Total Sugars | 83.3 g | ||
| Protein | 365.1 g | 730% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3156 mg | 243% | |
| Iron | 96.4 mg | 536% | |
| Potassium | 3263 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
