Black beans contain more antioxidants than blueberries, but only when paired with lime juice to activate absorption.
Southwest Bean Salad
Dive into a vibrant Southwest Bean Salad that's bursting with flavor and loaded with wholesome goodness! This colorful dish features hearty black beans, crunchy bell peppers, and a zesty lime dressing that will have your taste buds dancing. Perfect as a refreshing side or a satisfying main, this salad is your ticket to a healthy and delicious meal!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 1 avocado
- 1 cup red bell pepper (240 ml)
- 1 cup orange bell pepper (240 ml)
- 1-2 tsp chili lime seasoning (5-10 ml)
- 1/4 cup cilantro (60 ml)optional
- 1 can corn
- 1/4 cup fresh lime juice (60 ml)
- 1-2 tsp lime pepper (5-10 ml)
- 1 cup red onion (240 ml)
- 1 cup grape tomatoes (240 ml)
🥛Dairy & Eggs(1)
- 1/4 cup feta cheese crumbles (60 ml)
🫙Pantry Staples(4)
- 1 can black beans
- 1 can great northern beans
- tbsp honey (15 ml)
- 2 tbsp extra virgin olive oil (30 ml)
🧂Spices & Seasonings(5)
- 1-2 tsp cumin (5-10 ml)
- 1-2 tsp garlic powder (5-10 ml)
- 1-2 tsp onion powder (5-10 ml)
- 1-2 tsp paprika (5-10 ml)
- tsp salt
📦Other(1)
- 1/4 cup pickled jalapenos (60 ml)optionalfresh jalapeno
👨🍳 Instructions
- 1
Add a full can of black beans into a bowl along with the great northern beans, red bell pepper, orange bell pepper, corn, red onion, and grape tomatoes.
- 2
Finely chop the pickled jalapenos and add them to the bowl. If you don't like cilantro, you can skip it, but add the avocado cut into little cubes.
- 3
Add the feta cheese crumbles to the bowl.
- 4
For the dressing, combine the lime juice, cumin, chili lime seasoning, onion powder, garlic powder, lime pepper, paprika, salt, honey, and olive oil in a separate bowl and stir.
- 5
Drizzle the dressing over the salad and give it a stir.
💡 Pro Tips
- ✓Rinse canned beans under cold water for 2-3 minutes to remove 40% of excess sodium and eliminate the starchy liquid that makes salads soggy.technique40% sodium reduction
- ✓Salt your diced vegetables 15 minutes before assembly and drain to draw out moisture via osmosis, preventing a watery salad after 2-3 hours.timing15 minutes
- ✓Add avocado just before serving because its enzymes cause oxidation within 30 minutes, turning it brown and mushy even with acid present.timing30 minutes
- ✓Use a 3:1 ratio of oil to acid in your dressing because bean salads need extra fat to carry flavors and prevent the beans from absorbing all the moisture.ingredient3:1 ratio
- ✓Toast whole cumin seeds in a dry pan for 30-45 seconds until fragrant, then grind fresh - this releases 3x more aromatic compounds than pre-ground cumin.technique30-45 seconds
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Black beans contain more antioxidants than blueberries, but only when paired with lime juice to activate absorption.
Southwest Bean Salad
Dive into a vibrant Southwest Bean Salad that's bursting with flavor and loaded with wholesome goodness! This colorful dish features hearty black beans, crunchy bell peppers, and a zesty lime dressing that will have your taste buds dancing. Perfect as a refreshing side or a satisfying main, this salad is your ticket to a healthy and delicious meal!
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 1 avocado
- 1 cup red bell pepper (240 ml)
- 1 cup orange bell pepper (240 ml)
- 1-2 tsp chili lime seasoning (5-10 ml)
- 1/4 cup cilantro (60 ml)optional
- 1 can corn
- 1/4 cup fresh lime juice (60 ml)
- 1-2 tsp lime pepper (5-10 ml)
- 1 cup red onion (240 ml)
- 1 cup grape tomatoes (240 ml)
🥛Dairy & Eggs(1)
- 1/4 cup feta cheese crumbles (60 ml)
🫙Pantry Staples(4)
- 1 can black beans
- 1 can great northern beans
- tbsp honey (15 ml)
- 2 tbsp extra virgin olive oil (30 ml)
🧂Spices & Seasonings(5)
- 1-2 tsp cumin (5-10 ml)
- 1-2 tsp garlic powder (5-10 ml)
- 1-2 tsp onion powder (5-10 ml)
- 1-2 tsp paprika (5-10 ml)
- tsp salt
📦Other(1)
- 1/4 cup pickled jalapenos (60 ml)optionalfresh jalapeno
👨🍳 Instructions
- 1
Add a full can of black beans into a bowl along with the great northern beans, red bell pepper, orange bell pepper, corn, red onion, and grape tomatoes.
- 2
Finely chop the pickled jalapenos and add them to the bowl. If you don't like cilantro, you can skip it, but add the avocado cut into little cubes.
- 3
Add the feta cheese crumbles to the bowl.
- 4
For the dressing, combine the lime juice, cumin, chili lime seasoning, onion powder, garlic powder, lime pepper, paprika, salt, honey, and olive oil in a separate bowl and stir.
- 5
Drizzle the dressing over the salad and give it a stir.
💡 Pro Tips
- ✓Rinse canned beans under cold water for 2-3 minutes to remove 40% of excess sodium and eliminate the starchy liquid that makes salads soggy.technique40% sodium reduction
- ✓Salt your diced vegetables 15 minutes before assembly and drain to draw out moisture via osmosis, preventing a watery salad after 2-3 hours.timing15 minutes
- ✓Add avocado just before serving because its enzymes cause oxidation within 30 minutes, turning it brown and mushy even with acid present.timing30 minutes
- ✓Use a 3:1 ratio of oil to acid in your dressing because bean salads need extra fat to carry flavors and prevent the beans from absorbing all the moisture.ingredient3:1 ratio
- ✓Toast whole cumin seeds in a dry pan for 30-45 seconds until fragrant, then grind fresh - this releases 3x more aromatic compounds than pre-ground cumin.technique30-45 seconds