Description
A vibrant, zesty salad with kidney, black, and pinto beans, sweet corn, creamy avocado, and a fresh lime-cilantro dressing. Perfect as a side, dip, or taco topping for a healthy, flavorful meal.
Ingredients
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn, thawed
1 ripe avocado, diced
1/4 cup red bell pepper, finely chopped
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp ground cumin
Salt to taste
Instructions
Combine the drained beans, corn, avocado, bell pepper, and red onion in a large bowl.
In a separate jar or small bowl, whisk together lime juice, olive oil, apple cider vinegar, cumin, and salt.
Pour dressing over the salad and gently mix until all ingredients are coated.
Stir in fresh cilantro just before serving.
Chill for at least 30 minutes to allow flavors to meld.
Notes
* Use no-salt-added beans for lower sodium.
* Add diced tomatoes or jalapeno for extra flavor.
* Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Category: Dinner
- Method: Chopping and Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg