Side
Rainbow Bean Salad
20 minServes 6Nutri-Score A€
A
20 min
20 minRainbow Bean Salad
what you need
Ingredients
garbanzo beans (canned, drained and rinsed)Pantry400 g- black beans (canned, drained and rinsed)Pantry400 g
corn (canned or cooked kernels, drained)Produce200 g
red onion (finely diced)Produce100 g
sweet peppers (diced)Produce200 g- jalapeño (seeded and finely chopped)Produce1 piece
- purple cabbage (finely shredded)Produce150 g
- cilantro (chopped)Produce20 g
- lime juice (freshly squeezed)Produce60 ml
garlic (minced)Produce2 pieces
olive oilPantry60 ml
apple cider vinegarPantry15 ml- rice vinegarPantry15 ml
chili lime seasoningSpices5 g
black pepper (freshly ground)Spices1 g
saltSpices4 g
per serving
Nutrition
163kcal
- Carbs
- 22 g
- Proteins
- 7 g
- Fat
- 5 g
what you’ll use
Tools
Mixing bowl
Colander
Whisk
step by step
Method
- Step 1
Prep the vegetables
- Drain and rinse the garbanzo beans and black beans in a colander.
- Drain the corn.
- Finely dice the red onion, dice the sweet peppers, seed and chop the jalapeño, shred the purple cabbage and chop the cilantro.
- Step 2
Make the dressing
- In a small bowl, whisk the lime juice, minced garlic, olive oil, apple cider vinegar and rice vinegar.
- Season with chili lime seasoning, salt and pepper.
- Step 3
Toss the salad
- Add the beans, corn, onion, peppers, jalapeño and cabbage to a large bowl.
- Pour over the dressing and toss until everything is well coated.
- Fold in the cilantro and serve, or chill for later.