Craving a quick, nutritious, and absolutely mouthwatering dish that'll transport your taste buds straight to Mexico? Look no further! This Salsa and Three Bean Salad is not just a recipe—it's a culinary adventure that combines protein-packed beans, zesty lime, and fresh herbs into a dish so delicious, you'll want to make it every single week. Perfect for busy weeknights, potlucks, or when you need a healthy meal that doesn't compromise on taste, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Drain and rinse all three types of beans (black beans, kidney beans, and chickpeas) thoroughly in a colander under cold running water to remove excess sodium and starch.
- Place the rinsed beans in a large mixing bowl, ensuring they are well-drained and free from excess moisture.
- Halve the cherry tomatoes by cutting them vertically, creating uniform bite-sized pieces that will distribute evenly throughout the salad.
- Finely dice the red onion into small, consistent pieces to ensure even flavor distribution and a pleasant texture.
- Chop the fresh cilantro, using both leaves and tender stems for maximum flavor and visual appeal.
- Add the halved cherry tomatoes, diced red onion, and chopped cilantro to the bean mixture.
- Squeeze fresh lime juice over the salad, which will add brightness and help prevent the beans from oxidizing.
- Season the salad with salt and freshly ground black pepper to taste, gently mixing all ingredients to combine.
- Cover the bowl and refrigerate for 15-30 minutes to allow flavors to meld and develop before serving.
- Before serving, give the salad a final gentle stir and adjust seasoning if needed.
Tips
- Bean Preparation: Always rinse canned beans thoroughly to reduce sodium and improve digestibility.
- Maximize Flavor: Let the salad sit in the refrigerator for at least 15-30 minutes before serving to allow the ingredients to marinate and develop deeper flavors.
- Freshness Matters: Use freshly squeezed lime juice and crisp cilantro for the brightest, most vibrant taste.
- Customize Your Salad: Feel free to add diced avocado, jalapeños, or swap cilantro for parsley based on your preference.
- Make Ahead: This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
- Serving Suggestion: Serve chilled as a side dish, or use as a topping for tacos, grilled meats, or as a standalone light meal.
Nutrition Facts
Calories: 281kcal
Carbohydrates: g
Protein: 17g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
