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Bean salad in a serving dish

Bean Salad

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Vegan Meals, Vegetarian
  • Method: Toss
  • Cuisine: Mexican-Inspired, Vegan, Vegetarian
  • Diet: Vegan

Description

This bean salad is fresh, and easy to make. You can make it ahead and keep it in your fridge for a quick lunch!


Ingredients

Scale

1 400 mL can of black beans, washed, strained, and dried

1 400 mL can of white beans of choice, washed, strained, and dried

1 200 mL can of corn kernels, washed, strained and dried

1 red bell pepper, diced

1 cup tomatoes of choice, diced

2 jalapenos, seeded and diced

1/2 cup red onion, diced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

juice of 1 lime

3 tbsp. olive oil

1 tbsp. garlic powder

1 tsp sea salt

1/2 tsp black pepper

1 large avocado, pitted and cut into cubes (only when serving or about to eat)


Instructions

Into a large bowl, combine all the ingredients apart from the avocado and stir till combined.

You can store it in the refrigerator in individual containers or 1 large container.

When serving, serve with the desired amount of avocado on top or tossed into your serving size. I recommend 1 avocado for 4 servings.

Notes

The salad will last in the fridge, in a tightly sealed container for up to 5 days.

Be sure to not add the avocado until right before you are eating it.

Feel free to play with this reicpe.  Swap it with any of your favorite veggies, spices or beans! Just keep the same ratios and you are set up for success!


Nutrition

  • Serving Size: 4
  • Calories: 442
  • Sugar: 7.7g
  • Sodium: 1023mg
  • Fat: 21.4g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2.6g
  • Trans Fat: 0g
  • Carbohydrates: 54.9g
  • Fiber: 18g
  • Protein: 15.1g
  • Cholesterol: 0mg

Keywords: recipe, meal prep, avocado, tomato