Light and simple to prepare, you will want to keep this salad in your refrigerator at all times. It’s packed with plant-based protein and fiber and is naturally gluten-free.
And just like that, the Blizzard of 2016 hits. I should say, the FIRST blizzard of 2016. It’s a perfect day. The kids are playing in the snow, hubby is shoveling and I am cooking and baking ALL THE THINGS.
As I finish preparing the bean salad that I make almost weekly, I realize that I never shared the recipe with you guys! GAH! I am not sure how I forgot that since this is the most delicious and easiest salad ever, but I apologize. Better late than never, right?
This salad tastes better the 2nd and even 3rd day because the beans soak up all of the deliciousness from the dressing. It’s great all year long too and it’s always a guaranteed crowd pleaser.
Mexican Bean Salad
Ingredients
- Salad:
- 1 can black beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 can small white beans rinsed and drained
- 1 red bell pepper chopped
- 1 cup tomatoes chopped ( I use multi-color tomatoes)
- 1 avocado peeled, pitted and diced
- Dressing:
- 1 clove garlic
- 1/4 cup olive oil
- 3/4 teaspoon minced fresh ginger root
- 1/4 cup fresh lime juice
- zest of one lime
- 2 teaspoons balsamic vinegar
- salt to taste
- 1/4 cup fresh packed chopped cilantro leaves optional
Instructions
-
Mix all of the ingredients for the salad in a large bowl. Mix well.
-
Mix all ingredients together for dressing in a small bowl or jar. Mix well or shake well (if using a jar). Pour dressing over salad. Let refrigerate for several hours or even overnight.
I make this on most Sundays (my prep day) to have for lunch during the week. This helps prevent me from eating everything in sight when I come back from a workout. Come on friends, we’ve all been there. I hope you love this too!
This dish look so simple but packed full of flavor. It’s the type of dish that I want to serve along side a spicy grilled chicken breast…yum!
Thanks Brandy!
So simple, yet so delicious! Love this!
Thank you Stephanie!
I hope the blizzard wasn’t too bad for you! And that’s great that you got a chance to bake. 🙂 This looks like a great, healthy dish to start the week with.
We had close to 3 feet Erin!
Haha we had snow hit us this past weekend and I think that I cooked and baked all weekend too! haha. There is just something about snow that makes me want to cook (and eat!)
I love salads like this that get better the longer they sit in the fridge!
Yes! I did so much cooking and so much eating Angie 😉
This is perfect to have on hand for the week! Or for anytime! There’s so much to love about this salad Lauren – and it has so much goodness in it!
Thank you Shashi!
This looks like a perfect lunch for me.
Thank you!
I baked and cooked for the week ahead as well when the blizzard hit, which wasn’t much at all for us, only 8 inches, but hey I stocked my fridge too! This sounds perfect after a workout for lunch!
Thanks Brenda!
This looks better than something you would get at a nice restaurant! Great recipe!
Thanks Ashley!
That’s a delicious salad, perfect for a cold day! I miss the beautiful snow because we’re in Florida, but I’m glad we don’t have to shovel the stuff. Such hard work, but it is free exercise!
Except when you have your husband and 3 boys shoveling for you 😉
When they say “eat the rainbow,” I think they’re talking about this salad!
I think so too Renee!
Bean and vegetable salads with vinegar based dressings are always great to have on hand for a healthy lunch option. I really like the fresh ginger in the dressing!
Me too Kirsten! Thank you!
I sometimes remember about a go-to recipe and wonder what’s taken me so long to share! How cool you make this flavorful salad every week, Lauren! I love the color and how it’s no-fuss. 😉
Thank you Lora!
We were affected by the blizzard, too. It was so much fun, though! I basically did the same thing – just cook and bake all day… and read! This bean salad looks fantastic!The dressing is right down my alley; I love all the spices you have included!
Anything with beans and avocado I love. Putting them together is even better. This looks sooo fresh too. I need to make this salad more often.
I love this salad, it’s perfect for lunch or dinner. Love all the yummy goodness in this.
We didn’t get hit with the storm. We’ve had such a mild winter. It’s been weird. I keep waiting for the other shoe to drop.
I make a very similar salad, but with only black beans, and it’s one of my very favorite things ever. Love the flavors in this. I will have to try it with the trio of beans you use!
Exactly the kind of food I like to eat. It’s also perfect for kiddos to make as well!
Thank you!
So many great flavors in this salad! I can’t wait to try it!
This bean salad looks amazing and so clean! Hope you are doing ok! When do you get to go home from the hospital?
Thanks Alice! I hope to go home today!
I think I will add some extra salad greenery in the form of rocket, baby spinach, or baby cos.
Great idea, Helen!