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Southwest Bean Salad

A vibrant, fresh salad that combines beans, crunchy vegetables, and a zesty vinaigrette, perfect for summer gatherings or quick dinners.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Southwestern
Calories: 250
Ingredients Method Notes

Ingredients
  

Beans
  • 1 15-oz can chickpeas (drained and rinsed) Provides protein and creaminess.
  • 1 15-oz can black beans (drained and rinsed) Adds nutty flavor.
  • 1 15-oz can pinto beans (drained and rinsed) Enhances texture.
Vegetables
  • 1 ½ cups corn kernels (fresh, frozen and thawed, or canned) Brings a burst of sweetness.
  • 1 large red bell pepper (finely diced) Adds a crispy texture.
  • 1 ½ cups cherry tomatoes (halved) Makes the salad refreshing.
  • ½ cup red onion (finely diced) Enhances overall flavor.
  • 1 medium jalapeño (finely minced, seeds removed for less heat) Adds kick.
  • ½ cup fresh cilantro (chopped) Brings aromatic flavor.
Dressing
  • ¼ cup olive oil Acts as the base for dressing.
  • 2 tablespoons apple cider vinegar Balances the salad.
  • 3 tablespoons fresh lime juice (about 2 limes) Adds zesty freshness.
  • 1 tablespoon honey or agave Adds sweetness.
  • 1 teaspoon ground cumin Introduces earthy undertone.
  • 1 teaspoon chili powder Adds depth.
  • ½ teaspoon smoked paprika (optional) For extra flavor.
  • ½ teaspoon garlic powder Adds savory punch.
  • ¾ teaspoon kosher salt (plus more to taste) Enhances all flavors.
  • ¼ teaspoon freshly ground black pepper Adds heat and depth.
Toppings
  • ½ cup cotija cheese Adds creaminess and saltiness.

Method
 

Preparation
  1. Drain and rinse the chickpeas, black beans, and pinto beans in a colander. Transfer them to a large mixing bowl.
  2. Add the sweet corn, finely diced red bell pepper, halved cherry tomatoes, diced red onion, minced jalapeño, and chopped cilantro to the bowl. Gently toss until well combined.
Make the Vinaigrette
  1. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, fresh lime juice, honey (or agave), ground cumin, chili powder, smoked paprika (if using), garlic powder, kosher salt, and black pepper until smooth and emulsified.
Combine Salad and Dressing
  1. Pour the vinaigrette over the bean and vegetable mixture and toss gently to coat all ingredients evenly.
Add Cheese
  1. Add the crumbled cotija cheese to the salad and toss until combined.
Chill
  1. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Taste and Adjust
  1. Before serving, taste the salad and adjust the seasoning as needed.

Notes

Customize with seasonal vegetables. For a protein boost, add grilled chicken or shrimp. Can hold well for meal prep.