Bean salad recipe
This vibrant bean salad is fresh, full of texture, and tossed in a lemon-basil vinaigrette. Ready in just 15 minutes—perfect for any day!
Ingredients
Lemon Vinaigrette
- 1/2 cup olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp lemon juice
- 1 lemon zest
- 1 tsp ground cumin
- To taste kosher salt, (1 1/2 tsp)
- To taste ground black pepper
Beans
- 15 oz cooked black beans (1 can), rinse and drain
- 15 oz cooked red beans (1 can), rinse and drain
- 15 oz cooked white beans (1 can), rinse and drain
Veggies
- 2 bell peppers (yellow and green), diced
- 1/2 red onion, diced
- 2 tomatoes, diced
- 15 oz cooked corn kernels (1 can), drain
- 1/2 cup fresh basil
Instructions
Vinaigrette
- In a small bowl, whisk together all the vinaigrette ingredients until fully combined.
Make the Salad
- Stack the basil leaves, roll them tightly, and slice into thin strips (chiffonade). In a large bowl, combine the beans, veggies, and vinaigrette. Toss until everything is evenly coated. Taste and adjust the salt as needed.
- Enjoy immediately, or refrigerate until ready to serve.
Nutrition
Serving: 1servingCalories: 260kcalCarbohydrates: 32gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 365mgPotassium: 587mgFiber: 9gSugar: 5gVitamin A: 468IUVitamin C: 16mgCalcium: 70mgIron: 3mg
Nutrition information is automatically calculated and intended as an approximation only.