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If you're craving something fresh, vibrant, and packed with flavor, this Bean Salad Recipe is your go-to. It's a delightful mix of black beans, kidney beans, and garbanzo beans with a pop of corn and cherry tomatoes. The red onion and cilantro add a zesty kick, while the olive oil and red wine vinegar dressing ties everything together. Perfect for a quick lunch or a side dish at your next BBQ, this salad is sure to impress.
Bean Salad Recipe
Ingredients:
- 1 can drained and rinsed black beans
- 1 can drained and rinsed kidney beans
- 1 can drained and rinsed garbanzo beans
- 1 cup fresh or frozen corn
- 1 cup halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp to taste salt
- 1/2 tsp to taste black pepper
Instructions:
- In a large mixing bowl, combine the black beans, kidney beans, garbanzo beans, corn, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Pour the dressing over the bean mixture and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
What You Will Need
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What you will need to make bean salad
- Black beans: Provide a hearty base, rich in protein and fiber, adding texture and earthy flavor to the salad.
- Kidney beans: Add a slightly sweet taste and firm texture, complementing the other beans and making the salad more filling.
- Garbanzo beans: Offer a nutty flavor and creamy texture, balancing the other beans and enhancing the overall taste.
- Corn: Brings sweetness and crunch, adding a fresh contrast to the beans and making the salad more vibrant.
- Cherry tomatoes: Add juiciness and a burst of acidity, balancing the richness of the beans and brightening the salad.
- Red onion: Provides a sharp, tangy flavor and crunchy texture, adding depth and complexity to the salad.
- Cilantro: Adds a fresh, citrusy note, enhancing the overall flavor and adding a touch of brightness.
- Olive oil: Acts as the base for the dressing, adding richness and helping to meld all the flavors together.
- Red wine vinegar: Adds acidity and tang, balancing the richness of the beans and oil, and brightening the overall flavor.
Tools and Instruments Needed
What tools/instruments will be needed to make Bean Salad Recipe
- Mixing bowl: Essential for combining all the beans, vegetables, and dressing evenly without making a mess.
- Small bowl: Perfect for whisking together the olive oil, vinegar, salt, and pepper to create the dressing.
- Whisk: Helps to blend the dressing ingredients smoothly and ensures even distribution over the salad.
- Colander: Necessary for draining and rinsing the canned beans to remove excess liquid and salt.
- Chopping board: Provides a stable surface for chopping the vegetables and herbs safely and efficiently.
- Knife: Used for finely chopping the red onion, halving the cherry tomatoes, and chopping the cilantro.
Bean Salad Recipe
A simple and refreshing bean salad recipe.
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Ingredients:
Main Ingredients
- 1 can Black Beans drained and rinsed
- 1 can Kidney Beans drained and rinsed
- 1 can Garbanzo Beans drained and rinsed
- 1 cup Corn fresh or frozen
- 1 cup Cherry Tomatoes halved
- 1/4 cup Red Onion finely chopped
- 1/4 cup Cilantro chopped
- 2 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 1 tsp Salt to taste
- 1/2 tsp Black Pepper to taste
Instructions:
- In a large mixing bowl, combine the black beans, kidney beans, garbanzo beans, corn, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Pour the dressing over the bean mixture and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes:
This bean salad is perfect for a quick lunch or as a side dish for your BBQ.
Read more: Cucumber Salad Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the salad as directed but don't add the dressing.
- Store the bean mixture in an airtight container in the fridge for up to 2 days.
- Keep the dressing in a separate container and mix just before serving.
Freezing Instructions
- Combine the beans, corn, and tomatoes in a freezer-safe bag.
- Remove as much air as possible before sealing.
- Freeze for up to 3 months.
- Thaw in the fridge overnight, then add fresh onion, cilantro, and dressing before serving.
Adding a pinch of cumin to the dressing can give the bean salad a subtle smoky flavor, enhancing its overall taste.
Frequently Asked Questions
FAQ:
How long does this bean salad last in the fridge?
It can last up to 3-4 days when stored in an airtight container.
Can I use fresh beans instead of canned?
Yes, just cook them thoroughly before adding to the salad.
Is there a substitute for red wine vinegar?
You can use apple cider vinegar or lemon juice as alternatives.
Can I add other vegetables?
Absolutely, feel free to add bell peppers, cucumbers, or avocados.
Is this salad vegan?
Yes, all ingredients are plant-based.
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