Four Bean Salad with Lime-Agave Vinaigrette Healthy Eating

Four Bean Salad with Lime-Agave Vinaigrette

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

Bean Salad 736 x 490

Four Bean Salad with Lime-Agave Vinaigrette

Total cooking time: , serves 6


  • 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


  1. Juice limes thoroughly into bowl
  2. Add in apple cider vinegar and whisk in oil
  3. Whisk in agave nectar and season with salt and pepper
  4. Note: You can adjust the acidity by adding more lime juice (more bite) or adding more agave (sweeter)
  5. Open cans and wash off all beans
  6. Combine all beans into mixing bowl
  7. Pour in lime vinaigrette and toss
  8. Season with salt and pepper to taste
  9. Plate for 4oz - 6oz servings
  10. Optional ***to kick this up try adding 2-3tsp of chipotle powder


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