Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Rinse the black beans and kidney beans thoroughly under cold water.
- Chop the red onions and dice the bell peppers.
- In a small bowl, combine olive oil, apple cider vinegar, garlic powder, salt, and pepper. Whisk until well combined.
- In a large bowl, mix the rinsed beans, prepared vegetables, and fresh cilantro. Drizzle the dressing over the salad and toss gently.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- This salad tastes even better the next day as the flavors meld.
- Feel free to customize with your favorite beans or seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg