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Southwestern Bean Salad

Southwestern Bean Salad recipe image
This Southwestern Bean Salad is a crowd-pleasing dish that combines the earthy richness of kidney and black beans with the crisp freshness of celery and onion. The heart of the recipe lies in its bright, tangy dressing, made with lime juice, vegetable oil, chili powder, and cumin, which ties all the ingredients together beautifully. It is a versatile vegan option that works wonderfully as a side dish for summer barbecues, a light lunch, or a hearty addition to potlucks. The flavors meld and deepen as it sits, making it an excellent make-ahead meal. Simple to assemble with pantry staples, this salad offers a satisfying crunch and a burst of southwestern spice in every bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 127.0
Dietary: Gluten-free
Description
This Southwestern Bean Salad is a crowd-pleasing dish that combines the earthy richness of kidney and black beans with the crisp freshness of celery and onion. The heart of the recipe lies in its bright, tangy dressing, made with lime juice, vegetable oil, chili powder, and cumin, which ties all the ingredients together beautifully. It is a versatile vegan option that works wonderfully as a side dish for summer barbecues, a light lunch, or a hearty addition to potlucks. The flavors meld and deepen as it sits, making it an excellent make-ahead meal. Simple to assemble with pantry staples, this salad offers a satisfying crunch and a burst of southwestern spice in every bite.
Ingredients
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 2 ribs celery, sliced
  • 1 medium onion, diced
  • 1 medium tomato, diced
  • 1 cup corn, frozen or canned, drained
  • 3/4 cup thick and chunky salsa
  • 1/4 cup vegetable oil
  • 1/4 cup lime juice, fresh
  • 1.5 tsp chili powder
  • 1 tsp salt
  • 0.5 tsp ground cumin
Directions
  1. 1
    Rinse and drain the kidney beans and black beans thoroughly.
  2. 2
    In a large mixing bowl, combine the kidney beans, black beans, sliced celery, diced onion, diced tomato, and corn.
  3. 3
    In a small jar or bowl, whisk together the salsa, vegetable oil, lime juice, chili powder, salt, and cumin until well combined.
  4. 4
    Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
  5. 5
    Cover the bowl and refrigerate for at least two hours to allow flavors to meld.
  6. 6
    Stir the salad again before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 127.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 22.0g8%
Dietary Fiber 6.4g26%
Sugars 2.1g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the salad chill for up to 24 hours before serving.

You can substitute red kidney beans with chickpeas (garbanzo beans) for a different texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

If you prefer a spicier salad, add a diced jalape&# 195;±o or increase the chili powder.

Keywords: bean salad, southwestern, vegan, kidney beans, black beans, garbanzo beans, lime dressing, cumin, chili powder, celery, onion, corn, tomato, healthy lunch, potluck, make-ahead, protein salad, summer side, bean medley, zesty
Read it online: https://www.chefs-mate.com/recipe/southwestern-bean-salad-2/