Ingredients and Weight:
- Black beans, canned and drained: 2 (15 oz) cans
- Kidney beans, canned and drained: 2 (15 oz) cans
- Pinto beans, canned and drained: 2 (15 oz) cans
- Corn, canned and drained: 1 (15 oz) can
- Bell pepper, chopped: 1 medium
- Onion, chopped: 1 medium
- Jalapeño pepper, seeded and minced: 1
- Cilantro, chopped: 1/2 cup
- Lime juice: 2 tablespoons
- Olive oil: 1/4 cup
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
N/A
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Combine all ingredients in a large bowl.
- Season with salt and pepper to taste.
- Chill for at least 1 hour before serving.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 5g
- Protein: 15g
- Carbohydrates: 40g
- Fiber: 10g
Dish Characteristics:
- Colorful and vibrant
- Refreshing and flavorful
- Healthy and filling
- Versatile, can be served as a side dish or main course
User Comments:
- "This salad is the perfect summer dish! It's light, refreshing, and full of flavor."
- "I love that it's so easy to make. I can whip it up in a matter of minutes."
- "The combination of beans, corn, and veggies makes this salad a great source of protein and fiber."
- "I like to add a bit of shredded cheese or avocado to my salad for extra flavor."
- "This salad is a great way to use up leftover beans. I always have some in my pantry for a quick and easy meal."
Special Precautions and Tips:
- If you can't find jalapeño pepper, you can substitute another mild chili pepper.
- For a spicier salad, add more jalapeño pepper or diced serrano pepper.
- You can also add other vegetables to this salad, such as tomatoes, zucchini, or squash.
- This salad is best served chilled. Prepare it ahead of time and refrigerate for optimal flavor.
