Three Bean Salad with Cilantro and Lime
Three Bean Salad with Cilantro and Lime is a vibrant, refreshing dish that’s perfect for any occasion. Whether you’re hosting a summer BBQ, looking for a nutritious side dish for your weeknight dinner, or simply craving something wholesome, this salad is an excellent choice. Packed with protein from the beans, brightened up with fresh cilantro and zesty lime, it’s a dish that’s not only delicious but also easy to prepare. Let’s dive into the reasons why you should whip up this delightful salad today!
Top Reasons to Make Three Bean Salad with Cilantro and Lime
- Protein-Packed: This salad combines three different types of beans, offering a hearty dose of plant-based protein to keep you feeling satisfied.
- Quick & Easy: With minimal prep time, you can have this salad ready in just a few minutes, making it an ideal choice for busy weeknights or last-minute gatherings.
- Versatile: Serve it as a side dish, a main course, or even as a filling for tacos or wraps—you can enjoy it in various ways!
- Healthy & Nutritious: Full of fiber, vitamins, and minerals, this salad is as healthy as it is delicious.
- Flavorful: The combination of cilantro, lime, and spices creates a burst of flavor that will tantalize your taste buds.
Gather These Ingredients
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1/2 red onion, chopped fine
- 1/2 cup cilantro, fresh, chopped
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
Prep & Cook Tools
- Mixing Bowl: A large bowl to combine all the ingredients.
- Measuring Cups & Spoons: For accurate measurements of ingredients.
- Chopping Knife: To finely chop the red onion and cilantro.
- Can Opener: To easily open the canned beans.
- Whisk: For whisking the dressing ingredients together.
Cook Three Bean Salad with Cilantro and Lime Like This
Step 1: Prepare the Beans
Begin by draining and rinsing the cannellini beans, kidney beans, and garbanzo beans under cold water. This will help remove excess sodium and ensure your salad is fresh and tasty.
Step 2: Chop the Vegetables
Using a sharp knife, finely chop the red onion and cilantro. The finer the chop, the better the flavors will meld together in the salad.
Step 3: Make the Dressing
In a small bowl, whisk together the lime juice, honey, olive oil, kosher salt, and ground cumin until well combined. This dressing is what gives the salad its bright flavor!
Step 4: Combine Everything
In a large mixing bowl, combine the rinsed beans, chopped red onion, and cilantro. Pour the dressing over the top and gently toss everything together until all the ingredients are well coated.
Step 5: Chill and Serve
For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld beautifully. Serve chilled or at room temperature.
Adaptations for Special Diets
- Vegan: This recipe is naturally vegan, thanks to the use of plant-based ingredients.
- Gluten-Free: All ingredients are gluten-free, making this salad suitable for those with gluten sensitivities.
- Low-Sugar: Substitute the honey with a low-calorie sweetener to reduce sugars if desired.
- Spicy Option: Add chopped jalapeños or a pinch of cayenne pepper for a spicy kick!
Behind the Recipe
This Three Bean Salad with Cilantro and Lime is inspired by classic bean salads found in various cuisines. The combination of beans not only offers a variety of textures and flavors but also provides a well-rounded nutritional profile. The addition of fresh cilantro and lime juice enhances the dish, giving it a refreshing twist that’s perfect for warm weather. This salad is not just a dish; it’s a celebration of vibrant ingredients that can brighten up any meal.
Meal Prep & Storage Notes
This salad is perfect for meal prep! You can make it ahead of time and store it in an airtight container in the refrigerator. It will keep well for up to 4 days. The flavors will actually improve as it sits, making it an ideal dish to prepare for the week ahead. Just give it a good stir before serving to redistribute the dressing.
Three Bean Salad with Cilantro and Lime FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans! Just make sure to soak and cook them beforehand. Canned beans are convenient and save time, but properly cooked dried beans can enhance the flavor and texture.
How can I make this salad more filling?
To make the salad more filling, consider adding diced avocado, corn, or even quinoa. These additions will provide extra nutrients and make it a more substantial meal.
Can I make this salad ahead of time?
Absolutely! In fact, this salad tastes even better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld together beautifully.
What can I serve with Three Bean Salad?
This salad pairs well with grilled meats, sandwiches, or can be served as a stand-alone meal. It’s also a great addition to any picnic or potluck spread!
Keep Cooking
Ready to Cook?
Now that you have all the details for creating this delightful Three Bean Salad with Cilantro and Lime, it’s time to get cooking! This salad is not only nourishing but also a feast for the senses. With its colorful array of beans, fragrant cilantro, and zesty lime dressing, it’s bound to become a favorite in your kitchen. Enjoy the process, and happy cooking!
Three Bean Salad with Cilantro and Lime
Ingredients
Equipment
Method
- Begin by draining and rinsing the cannellini beans, kidney beans, and garbanzo beans under cold water.
- Using a sharp knife, finely chop the red onion and cilantro.
- In a small bowl, whisk together the lime juice, honey, olive oil, kosher salt, and ground cumin until well combined.
- In a large mixing bowl, combine the rinsed beans, chopped red onion, and cilantro. Pour the dressing over the top and gently toss everything together until well coated.
- For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad keeps well for up to 4 days in the fridge.
- Give it a good stir before serving to redistribute the dressing.
- Consider adding diced avocado or corn for extra heartiness.
