Colorful Bean & Veggie Salad

This salad features a mix of beans, corn, bell peppers, and cucumbers, drizzled with a zesty lime dressing for a refreshing, vibrant dish.

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings servings

Calories 180 kcal

Ingredients

1 can Canned black beans drained and rinsed
1 can Canned kidney beans drained and rinsed
1 can Canned corn drained
1 large Red bell pepper diced
1 medium Cucumber diced
1 cup Cherry tomatoes halved
1/4 cup Fresh cilantro chopped
2 tbsp Olive oil
2 tbsp Lime juice
1 tbsp Apple cider vinegar
to taste Salt
to taste Black pepper

Instructions

In a large bowl, combine the black beans, kidney beans, corn, diced red bell pepper, cucumber, cherry tomatoes, and cilantro.
In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, salt, and black pepper to make the dressing.
Pour the dressing over the bean and veggie mixture and toss gently to combine.
Serve immediately or refrigerate for an hour to allow the flavors to meld.

Notes

This salad is perfect for a light lunch or as a side dish for a BBQ. You can add some avocado for an extra creamy touch.

Nutrition

Calories: 180kcalCarbohydrates: 30gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 400mgPotassium: 600mgFiber: 9gSugar: 6gVitamin A: 250IUVitamin C: 40mgCalcium: 50mgIron: 3.5mg

Keyword Bean, healthy, Veggies

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