Description

A no-cook, vibrant bean salad marinated in a cilantro-lime dressing, perfect for hot days and potlucks. It features a mix of black beans, chickpeas, and cannellini beans with cherry tomatoes and red onion.

Ingredients

Scale

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
1/2 cup red onion, finely diced
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro, chopped
1/3 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Combine all beans in a large bowl. Add the red onion and cherry tomatoes
Whisk together the olive oil, lime juice, garlic, salt, and pepper
Pour the dressing over the bean mixture and fold in the fresh cilantro. Stir gently
Let the salad sit for at least 30 minutes, but refrigerate for 2 hours for best results
Taste and adjust salt before serving

Notes

For best flavor, refrigerate for at least 2 hours to let the marinade absorb.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This salad is served cold or at room temperature; do not reheat.

Can be made a day in advance; flavors improve overnight.

Suitable for vegans and gluten-free diets.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Side Dish
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 245 kcal
Sugar: 4g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg

Keywords: bean salad, cilantro lime, summer salad, vegan, gluten-free