Pepper-Tomato-Bean Salad

It’s kind of spring already!! For some reason, I totally crave foods based on the weather and the season (even though in Tahoe it is supposed to snow this week…). With that, I was craving a healthy bean salad. I had made an amazing  Chile Cilantro Vinaigrette that I thought would go great into a cold bean salad. Instead of using only beans, I added a ton of colorful veggies to this dish. This added a great crunch and lowered the calories per ounce.

Here is a mixture of black beans, garbanzo beans, corn,  bell peppers, cherry and roma tomatoes tossed in my cilantro lime vinaigrette. Highly recommended for any pot-luck, on top of a bunch of greens, or a great make a ton of on Sunday for the week recipe.   Heres how to make this guy!

Ingredients

  • 1 can of black beans, rinsed
  • 1 can of garbanzo beans, rinsed
  • 1/2 can of corn, rinsed (or 1/2C of cooked kernels)
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1C of grape tomatoes, halved
  • 2 roma tomatoes, seeded and diced.
  • 2Tbsp Chile-Cilantro Vinaigrette
  • Sea salt and fresh ground pepper to taste
  • I also added 1/4 C extra cilantro, because I love cilantro

Directions

  1. In a large bowl, add all ingredients up to the tomatoes and stir gently to mix
  2. Drizzle Chile-Cilantro Vinaigrette dressing over the veggie mixtures
  3. Stir to evenly distribute the dressing
  4. Sprinkle with additional salt, pepper and cilantro as desired
  5. Refrigerate for 1-2 hours before serving for best taste (this lets the dressing marinate the veggies)
  6. Enjoy as a side, or top on a bed of mixed greens.
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2 Comments Add yours

  1. Loved the post, perfect food and I can eat a whole bowlful :), exactly my kind of salad. The picture made me hungry for this salad. Thanks.

    Liked by 1 person

    1. Thank you so much for the positive feedback! Super glad you loved it:)

      Liked by 1 person

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