ADVERTISEMENT
Ingredients:
1 can (15 oz) of kidney beans, drained and rinsed
1 can (15 oz) of garbanzo beans (chickpeas), drained and rinsed
1 can (15 oz) of black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup diced cucumber
1 red bell pepper, diced
1 small red onion, finely chopped
1 cup sweet corn kernels (fresh or frozen)
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup (optional)
Salt and pepper, to taste
1 teaspoon ground cumin (optional)
1/4 teaspoon smoked paprika (optional)
Instructions:
Prepare the Vegetables and Beans:
Begin by draining and rinsing the canned beans to remove any excess sodium. Set them aside.
Dice the cucumber, red bell pepper, and onion. Halve the cherry tomatoes and chop the cilantro.
Layer the Salad:
In a large, clear glass bowl, start layering the ingredients.
Begin with a base of the kidney beans, followed by the garbanzo beans, then the black beans. Add a layer of corn kernels next.
Gently add the tomatoes, cucumber, red bell pepper, and red onion. Sprinkle the chopped cilantro evenly on top.
Make the Dressing:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), cumin, smoked paprika, salt, and pepper. Taste and adjust seasonings if necessary.
Drizzle and Serve:
Pour the dressing over the layered ingredients. Allow the salad to sit for at least 30 minutes in the refrigerator to allow the flavors to meld together before serving.
Serving and Storage Tips:
Serving: This salad is a meal in itself, but it pairs well with grilled chicken, fish, or a side of quinoa for a more substantial meal.
Storage: Store any leftover salad in an airtight container in the refrigerator. It can be kept for up to 2-3 days. The beans and vegetables will absorb the flavors of the dressing, making it even tastier the next day!
Variations:
ADVERTISEMENT
