Quick Summer Bean Salad

As the sun shines brighter and the temperatures rise, the desire for light, refreshing meals becomes more pronounced. One dish that perfectly captures the essence of summer is the Refreshing Summer Bean Fiesta Salad. This vibrant salad is not only a treat for the eyes but also a celebration of flavors, textures, and nutritional benefits that make it an ideal choice for those warm days. Whether you're hosting a backyard barbecue, preparing a picnic spread, or simply looking for a quick and satisfying meal, this salad fits the bill as both a delightful side dish and a hearty main course.

Brighten up your summer meals with a Refreshing Summer Bean Fiesta Salad! This colorful dish is packed with nutritious black beans, kidney beans, and chickpeas, offering a hearty dose of plant-based protein and fiber. Toss in fresh tomatoes, cucumbers, onions, and bell peppers for a crunchy texture. Perfect as a side for barbecues or a light main course, this salad is easy to customize and can be made ahead, making it a go-to option for those warm days. Enjoy the delightful combination of flavors and healthy ingredients that make this salad a summer favorite!

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Ingredients

1 can (15 oz) black beans, drained and rinsed thoroughly

1 can (15 oz) kidney beans, drained and rinsed thoroughly

1 can (15 oz) chickpeas, drained and rinsed thoroughly

1 cup cherry tomatoes, halved

1 medium cucumber, diced into bite-sized pieces

1 small red onion, finely chopped

1 bell pepper (any color), diced into small chunks

1/4 cup fresh cilantro or parsley, chopped

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Juice of 1 fresh lime

Instructions

In a large mixing bowl, combine the black beans, kidney beans, and chickpeas. This will serve as the protein-packed base of your salad.

To the same bowl, add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and diced bell pepper. Stir gently to combine the ingredients without mashing the beans.

Carefully fold in the chopped cilantro or parsley, ensuring the fresh herbs are evenly distributed throughout the mixture.

In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic powder, ground cumin, lime juice, and a pinch of salt and pepper. Mix until the dressing is well emulsified and smooth.

Drizzle the dressing over the bean and vegetable mixture. Toss everything together gently, ensuring every component is well coated with the flavorful dressing.

For optimal flavor, allow the salad to rest for about 15 minutes so the ingredients can meld. If you can, refrigerate it for a couple of hours before serving to enhance the taste even further.

Serve the salad chilled or at room temperature. It makes a delightful refreshing side dish for summer gatherings or can serve as a light main course for lunch.

Prep Time, Total Time, Servings: 15 minutes | 15 minutes | 4-6 servings