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)
⅜ tbsp
sugar
⅛ tbsp
salt
⅛ tbsp
pepper
⅛ tbsp
ground cumin
⅛ tsp
chili powder
MetricImperial
Utensils
colander, cutting board, knife, salad servers, large bowl
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How-To Videos
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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)
- ⅜ tbsp sugar
- ⅛ tbsp salt
- ⅛ tbsp pepper
- ⅛ tbsp ground cumin
- ⅛ tsp chili powder
- salad servers
- large bowl
Add all the ingredients to a big mixing bowl and stir until completely combined.
Enjoy your meal!
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