Marinated Cilantro Lime Bean Salad (Print version)

Zesty bean salad with fresh cilantro, lime, and colorful vegetables in a tangy marinade. Perfect for quick lunches or side dishes.

# What goes in:

→ Beans

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 can (15 oz) cannellini beans, drained and rinsed
03 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

04 - 1 red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 jalapeño, seeded and minced (optional)
08 - 1 cup fresh cilantro, roughly chopped

→ Marinade and Dressing

09 - Juice and zest of 2 limes
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp apple cider vinegar or white wine vinegar
12 - 1 to 2 tsp agave syrup or honey (optional)
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp sea salt, or to taste
16 - 1/4 tsp black pepper

→ Garnish

17 - Lime wedges
18 - Extra chopped cilantro

# Cooking steps:

01 - In a large mixing bowl, combine the drained and rinsed black beans, cannellini beans, and chickpeas.
02 - Add the diced red bell pepper, chopped red onion, halved cherry tomatoes, minced jalapeño (if using), and roughly chopped cilantro to the bowl. Gently toss to combine all ingredients.
03 - In a small bowl or jar, whisk together the lime juice and zest, olive oil, vinegar, agave syrup or honey (if using), ground cumin, smoked paprika, sea salt, and black pepper until well emulsified.
04 - Pour the prepared dressing over the bean and vegetable mixture. Toss gently until everything is evenly coated.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for up to 2 hours.
06 - Before serving, taste and adjust the seasoning as needed. Garnish with lime wedges and extra chopped cilantro. Serve chilled or at room temperature.

# Tips from flavorandfeast:

01 -
  • Three kinds of beans mean every bite has a slightly different texture, which keeps things interesting.
  • The lime cumin dressing soaks into everything and somehow tastes even better on day two.
  • No cooking required, so your kitchen stays cool and you get dinner on the table in fifteen minutes flat.
02 -
  • Do not skip the marinating time because the beans need those minutes to absorb the dressing and transform from plain to irresistible.
  • Rinsing canned beans thoroughly removes the thick starchy liquid that can make your salad taste muddy and dull.
03 -
  • Use a Microplane or fine grater for the lime zest and stop before you hit the white pith because bitterness will ruin the dressing.
  • Let the salad sit at room temperature for about ten minutes before serving because cold mutes the flavor and you want every note to come through.

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