Fabulous 4 Bean Fiesta Salad 🌱 A festive, flavorful and colorful combo of delicious beans, peppers, red onion, corn and cilantro in a light & zesty citrus dressing. Perfect for potlucks, patio parties, picnics & outdoor entertaining! GF. Oil-free option.
415 ozcanned beans kidney, pinto, black and garbanzo beans (chickpeas). Drained and rinsed in water.
2mediumbell peppers red, orange or yellow, seeded & diced.
1cupcorn kernels fresh or frozen.
½mediumred onion finely diced
3tablespooncilantro fresh - chopped or torn into pieces.
⅓cupred wine vinegar
3tablespoonlime juice fresh - approx one lime
1tablespoonlemon juice fresh
In a jam jar, salad dressing shaker, cruet or small bowl, combine olive oil, vinegar, lime juice, lemon juice, minced garlic, maple syrup, cumin, salt, pepper and chili powder. Adjust seasonings to taste if needed.
Combine drained and rinsed beans, diced peppers, onion and corn in a large bowl. Set cilantro aside until ready to serve.
Pour dressing over beans & veggies and toss to thoroughly combine.
Cover and refrigerate until ready to serve.
Toss again, adding fresh cilantro before serving.
Chopped tomatoes or halved cherry tomatoes
Jalapeños - seeded & diced
Avocado - add right before serving
🥕Oil-free option - If you prefer to make the dressing without oil, simply omit the oil.🥕Storage -This salad will last up to 3 days refrigerated in an airtight container (if you don't gobble it up sooner!). I think it is at its best within the first 24 hours when the veggies are crispest and brightest in color.