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Cowboy Bean Salad

A vibrant and flavorful salad made with a medley of beans, fresh vegetables, and a zesty lime dressing. Perfect as a main dish or side for any gathering.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Bean Ingredients
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 cup corn (canned or fresh)
Vegetable Ingredients
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
Dressing Ingredients
  • 1 each lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. Drain and rinse both cans of black and pinto beans to remove excess sodium. Dice the red and green bell peppers, finely chop the red onion, and mince the jalapeño. Set all these vibrant ingredients aside.
Mix
  1. In a large mixing bowl, combine the black beans, pinto beans, corn, diced bell peppers, red onion, minced jalapeño, and chopped cilantro.
Make the Dressing
  1. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
Combine
  1. Pour the dressing over the bean and veggie mixture. Gently toss everything together until well combined.
Chill
  1. For best results, let your Cowboy Bean Salad chill in the refrigerator for at least 30 minutes before serving.

Notes

Feel free to swap ingredients based on your preference! Try adding chopped avocado for creaminess or replacing jalapeño with sweet pepper. Prepare a day in advance to enhance flavors.