Dense Bean Salad
A colorful dense bean salad with black beans, chickpeas, kidney beans, corn, and bell peppers in a zesty lime dressing.
Ingredients
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can chickpeas drained and rinsed
- 1 (15 oz) can kidney beans drained and rinsed
- 1 cup corn kernels fresh, canned, or thawed from frozen
- 1 red bell pepper diced
- 1 yellow or orange bell pepper diced
- 1/2 red onion finely diced
- 1 jalapeño seeded and diced
- 1/4 cup fresh cilantro chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Drain and Rinse Beans:
Drain and rinse the black beans, chickpeas, and kidney beans. Transfer them to a large mixing bowl.Add Corn to Bowl:
Add the corn to the bowl. If using frozen corn, thaw beforehand. If using canned corn, drain thoroughly. Fresh corn can be used directly.Dice Peppers and Onion:
Dice the red and yellow (or orange) bell peppers. Finely dice the red onion. For a milder taste, remove the jalapeño seeds before dicing. Place all chopped vegetables into the bowl.Chop Fresh Cilantro:
Chop the fresh cilantro and fold it into the bean and vegetable mixture.Whisk Dressing Ingredients:
In a separate small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper to create the dressing.Toss Salad and Chill:
Pour the dressing over the salad and toss until evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to blend. Stir again just before serving.