Colorful bean salad

Colorful bean salad

Based on 16 ratings

"This salad even tastes better the second day because the flavors have all fused. You can use any kinds of beans you like. Get creative; there are plenty of beans out there like kidney, pinto, lima, or navy beans."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
¼ kg
mixed beans (canned)
80 g
corn (canned)
¼
onion
¼
yellow bell pepper
¼
red bell pepper
¼
orange bell pepper
¼
green bell pepper
20 ml
olive oil
20 ml
white wine vinegar
¼
lemon (juice)
tbsp
sugar
tbsp
salt
tbsp
pepper
tbsp
ground cumin
tsp
chili powder
MetricImperial

Utensils

colander, cutting board, knife, salad servers, large bowl

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How-To Videos

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How to cut a bell pepper

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How to cut an onion

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3 easy ways to juice a lemon

Nutrition per serving

Cal207
Fat11 g
Protein6 g
Carb20 g
  • Step 1/3

    • ¼ kg mixed beans (canned)
    • 80 g corn (canned)
    • colander

    In a colander, strain the beans. Give them a rinse to get rid of the preserving juices. Then strain the corn.

  • Step 2/3

    • ¼ onion
    • ¼ yellow bell pepper
    • ¼ red bell pepper
    • ¼ orange bell pepper
    • ¼ green bell pepper
    • cutting board
    • knife

    Finely dice onion and chop bell peppers into a medium dice.

  • Step 3/3

    • 20 ml olive oil
    • 20 ml white wine vinegar
    • ¼ lemon (juice)
    • tbsp sugar
    • tbsp salt
    • tbsp pepper
    • tbsp ground cumin
    • tsp chili powder
    • salad servers
    • large bowl

    Add all the ingredients to a big mixing bowl and stir until completely combined.

  • Enjoy your meal!

    Colorful bean salad

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