3 Bean Salad
3 Bean Salad
Ingredients
Citrus-Cumin Dressing
- 1 large lime zested and juiced
- 2 tbsp apple cider vinegar
- 1 clove garlic minced
- 1 tbsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup avocado oil
Salad
- 1 can black beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 medium cucumber diced
- 1 jalapeño diced and seeds removed
- 1 cup corn kernels
- 1 small red onion diced
- 1 avocado diced
- 1 bunch cilantro chopped
Instructions
- In a small bowl or jar, whisk together the lime zest, lime juice, vinegar, garlic, cumin, chili powder, salt, and pepper. Slowly whisk in avocado oil until combined.
- Add the black beans, pinto beans, kidney beans, peppers, cucumber, corn, red onion, and cilantro to a large mixing bowl.
- Pour the dressing over the salad and toss until evenly coated.
- Gently fold in the avocado.
- Chill for 20-30 minutes before serving. Taste and adjust seasoning as needed.
- Serve as a side dish, taco topping, or light lunch. Store refrigerated for up to 3 days.