Skinny Mexican Bean Salad
A vibrant, nutritious salad bursting with beans, corn, and fresh vegetables, perfect for any occasion and easy to prepare.
Ingredients
For the Salad
- 1 can black beans, rinsed Great source of plant-based protein and fiber.
- 1 can dark kidney beans, rinsed Rich flavor that boosts protein content.
- 1 can corn, rinsed Sweet and crunchy texture.
- 1 cup grape or cherry tomatoes, halved Juicy bursts of flavor.
- 1 large red bell pepper, diced Adds color and crunch.
- 1/2 cup queso fresco, crumbled Creamy and mild.
- 2 each green onions, chopped Provides a sharp and fresh flavor.
- 1/4 cup fresh cilantro, chopped Adds a refreshing touch.
For the Dressing
- 1/4 cup olive oil Base for the dressing.
- 1/4 cup lime juice Brightens and enhances flavors.
- 2 tablespoons apple cider vinegar Balances the salad.
- 1 tablespoon agave or honey Adds a hint of sweetness.
- 1 teaspoon chili powder Provides a warm spice.
- 1/2 teaspoon cumin Earthy flavor.
- 1/2 teaspoon kosher salt Essential for flavor.
- 1/4 teaspoon freshly ground black pepper Adds a piquant touch.
Instructions
Preparation
- In a large bowl, add all salad ingredients and stir to combine; set aside.
Make the Dressing
- In a medium bowl, whisk together all dressing ingredients until well combined.
Combine
- Pour the dressing over the salad mixture and toss to combine thoroughly.
Adjust Flavor
- Check the salad for balance; make any necessary adjustments with salt, pepper, vinegar, or honey.
Chill
- Cover and refrigerate for at least 3 hours to allow flavors to marry.
Serve
- Enjoy the salad chilled for a refreshing dish.
Notes
For best flavor, let the salad chill for at least three hours. Adjust seasonings wisely, especially the salt and acidity levels.