The Forked SpoonEasy Bean Salad Recipe
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Ingredients
Serves 10- 1 jalapeño (seeded and minced)
- 1 red bell pepper (cored, seeded, and diced)
- 1 cup green onions (chopped)
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 large lime (zested and juiced)
- 1/2 cup fresh cilantro (chopped, plus more for serving)
- ½ red onion (diced)
- 10 ounces cherry tomatoes (halved or quartered)
- 2 stalks celery (diced)
- 2 tablespoon olive oil
- Sliced avocado (for serving)
- 1 (15 ounce) can black beans (drained and rinsed)
- 1 (15 ounce) can cannellini beans (drained and rinsed)
- 1 (15 ounce) can garbanzo beans (drained and rinsed)
- 1 (15 ounce) can kidney beans (drained and rinsed)
- ¼ cup red wine vinegar (plus more to taste)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon chili powder (plus more to taste)
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Steps
- Step 1
Prepare the beans: Drain the black beans, cannellini beans, kidney beans, and garbanzo beans in a fine mesh strainer. Rinse well with cool water, then allow them to drain completely.
- Step 2
Combine the salad ingredients: Add the rinsed and drained beans to a large mixing bowl. Add the diced red onion, celery, red bell pepper, minced jalapeño, 1 cup sweet corn, halved or quartered cherry tomatoes, 1 cup chopped green onions, and ½ cup chopped fresh cilantro.
- Step 3
Make the vinaigrette: In a small bowl or measuring cup, whisk together the zest and juice from 1 large lime, ¼ cup red wine vinegar, 2 tablespoons olive oil, 1 teaspoon ground cumin, ½ teaspoon chili powder, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until well combined.
- Step 4
Mix everything together. Drizzle the vinaigrette over the bean salad and thoroughly mix to combine.
- Step 5
Chill (optional): Cover the bowl and refrigerate for 1-2 hours before serving, if time allows. This gives the beans time to soak up the vinaigrette and helps the flavors blend.
- Step 6
Serve: Taste and season with additional salt, black pepper, lime juice, red wine vinegar, or chili powder, as needed. Serve chilled or at room temperature, garnished with extra fresh cilantro and sliced avocado, if desired.
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Prepare the beans: Drain the black beans, cannellini beans, kidney beans, and garbanzo beans in a fine mesh strainer. Rinse well with cool water, then allow them to drain completely.
Source: The Forked Spoon
