Side
Vegan Southwest Bean Salad
20 minServes 4Nutri-Score A€
A
20 min
20 minVegan Southwest Bean Salad
what you need
Ingredients
black beans (canned, drained and rinsed)Pantry400 g- kidney beans (canned, drained and rinsed)Pantry400 g
corn (canned, drained)Pantry200 g
red bell pepper (diced)Produce1 piece
red onion (finely diced)Produce1 piece- cherry tomatoes (halved)Produce200 g
- jalapeño (seeded and minced)Produce1 piece
- cilantro (chopped)Produce15 g
- lime juice (freshly squeezed)Produce45 ml
olive oilPantry30 ml
ground cuminSpices3 g
chili powderSpices2 g
saltSpices3 g
black pepper (ground)Spices1 g
per serving
Nutrition
249kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl
Colander
Whisk
step by step
Method
- Step 1
Rinse the beans and corn
- Drain and rinse the black beans and kidney beans in a colander.
- Drain the corn well.
- Step 2
Chop the vegetables
- Dice the red bell pepper and finely dice the red onion.
- Halve the cherry tomatoes, mince the jalapeño and chop the cilantro.
- Step 3
Make the dressing
- Whisk the lime juice with the olive oil, cumin, chili powder, salt and black pepper.
- Step 4
Combine the salad
- Add the beans, corn and vegetables to a large bowl.
- Pour over the dressing and toss until everything is coated.
- Fold in the cilantro.
- Step 5
Chill and serve
- Let the salad rest in the fridge so the flavors meld, then serve cold.