Vibrant Dense Bean Salad (Printable Version)

A vibrant explosion of beans, crisp veggies and zesty dressing that dances on your palate like a conga line at a fiesta.

# Ingredients:

→ Beans

01 - 1 can black beans, rinsed and drained
02 - 1 can kidney beans, rinsed and drained
03 - 1 can chickpeas, rinsed and drained

→ Vegetables

04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 250g corn kernels, fresh or thawed if frozen
07 - 1 medium red onion, finely chopped
08 - 30g fresh cilantro, chopped

→ Dressing

09 - 60ml high-quality olive oil
10 - 45ml fresh lime juice
11 - 15ml honey
12 - Salt and pepper to taste

# Steps:

01 - Thoroughly rinse and drain all canned beans in a colander to remove excess sodium.
02 - Dice bell peppers into bite-sized pieces. Finely chop the red onion and fresh cilantro.
03 - In a large bowl, combine all beans, bell peppers, corn, red onion, and cilantro.
04 - In a small bowl, whisk together olive oil, lime juice, and honey until well combined. Season with salt and pepper to taste.
05 - Pour the dressing over the bean mixture and toss gently until all ingredients are evenly coated.
06 - Refrigerate the salad for at least 30 minutes before serving to allow flavors to develop. Serve cold or at room temperature.

# Notes:

01 - This salad keeps well in the refrigerator for up to three days in an airtight container.
02 - For best flavor, allow the salad to marinate in the refrigerator before serving.
03 - You can substitute parsley for cilantro if preferred.

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