This four bean salad is as almost as simple as opening a can. The fresh cilantro and lime make it fresh and light. You can prepare a day ahead for best flavor, allowing the beans to soak up the vinaigrette and seasonings. Yes, this does have a high yield, but will have a 3-5 day shelf life for days of enjoyment. A great way to add fiber to your diet.
Time: 15 minutes Yield: 6 – 8 servings Serving size: 4oz – 6oz
Four Bean Salad with Lime-Agave Vinaigrette
Ingredients
- 1 each 15.5oz can black beans
- 1 each 15.5oz can cannellini beans
- 1 each 15.5oz can kidney beans
- 1 each 15.5oz can garbanzo beans
- 2 ears corn hulled (1 small can will do)
- 1/4C red onion small diced
- 1/2C diced tomato
- 1/2C cilantro chopped
- Salt and pepper
- Juice of 5 limes
- 1/8C apple cider vinegar
- 1/4C olive oil
- 2Tbls agave nectar
Instructions
- Juice limes thoroughly into bowl
- Add in apple cider vinegar and whisk in oil
- Whisk in agave nectar and season with salt and pepper
- Note: You can adjust the acidity by adding more lime juice (more bite) or adding more agave (sweeter)
- Open cans and wash off all beans
- Combine all beans into mixing bowl
- Pour in lime vinaigrette and toss
- Season with salt and pepper to taste
- Plate for 4oz - 6oz servings
- Optional ***to kick this up try adding 2-3tsp of chipotle powder
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