Ingredients and Weight:
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2
Preparation Method Steps:
- In a large bowl, combine all of the ingredients.
- Toss to combine.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250
- Fat: 10 grams
- Protein: 15 grams
- Carbohydrates: 30 grams
- Fiber: 10 grams
Dish Characteristics:
- Colorful and visually appealing
- Combination of sweet and savory flavors
- Fresh and refreshing
- Suitable for vegetarians and vegans
- Can be served as a side dish or main course
User Comments:
- "I made this salad for a party and it was a hit! Everyone loved the flavors."
- "This salad is so easy to make and it's always delicious."
- "I added some corn and avocado to mine and it was even better!"
- "This salad is perfect for summer gatherings."
- "I love the combination of the different beans and the fresh vegetables."
Special Precautions and Tips:
- If you don't have any red wine vinegar, you can substitute white wine vinegar or apple cider vinegar.
- If you don't have any fresh cilantro, you can substitute dried cilantro.
- This salad is best served chilled.
