Easy 3-Bean Salad with Fresh Vegetables
Ingredients
- 1 cup black beans, cooked or canned
- 1 cup pinto beans or Peruvian beans, cooked or canned
- 1 cup chickpeas, cooked or canned
- 1 cup corn kernels, cooked or canned
- 1 cup NatureSweet tomatoes
- 1 large avocado
- 1/2 cup cilantro
- 1/2 red bell pepper
- 1 jalapeno pepper (optional)
- 1/4 tsp garlic powder (optional)
- Juice of 2-3 limes
- Salt and pepper to taste
Preparation
Use homemade or canned beans; for cold bean salads, canned is typically used.
Open the canned beans and corn, drain, and rinse well.
Dice the vegetables and add all ingredients to a large mixing bowl.
Season with salt, pepper, garlic powder, and lime juice to taste.
Toss everything evenly and serve with tortilla chips, tostadas, or on a bed of lettuce.
Tips
This salad is packed with fiber, protein, iron, and flavor.
It is ideal for busy weeks, potlucks, picnics, or meal preps.
