Description
This vibrant bean salad offers a refreshing blend of tender chickpeas and cannellini beans, crisp cucumber, and thinly sliced red onion. It is generously coated in a zesty cilantro-lime vinaigrette, allowing the fresh herbaceous notes and bright citrus to infuse every bite. The salad is designed to be marinated, enhancing its savory depth and creating a harmonious balance of flavors and textures.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 large cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the rinsed and drained chickpeas, cannellini beans, diced cucumber, and thinly sliced red onion. Add the chopped fresh cilantro.
- In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, ground cumin, salt, and black pepper until well combined.
- Pour the dressing over the bean and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to marinate. For best results, marinate for 2-4 hours.
- Stir before serving and adjust seasoning if necessary.
Notes
For an extra flavor boost, add a pinch of red pepper flakes to the dressing.
This salad can be prepared a day in advance and stored in the refrigerator.
Feel free to substitute other beans like black beans or kidney beans.
Serve chilled as a side dish, light lunch, or a topping for grilled proteins.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g