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White bowl of salad with mixed veggies, avocado, beans and strawberry on a wood background.

Three Bean Summer Salad

A quick and nutritious Summer salad recipe - no oven or stovetop needed! Pair this salad with a lean protein and extra non-starchy veggies for dinner; serve it with some tortilla chips as an appetizer; or enjoy it on its own as a healthy and delicious lunch!
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Ingredients
  

  • 1 can black beans drained and rinsed
  • 1 can red kidney beans drained and rinsed
  • 1 can white cannellini beans drained and rinsed
  • 1 small red onion
  • 1 bell pepper, chopped
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 2 avocados, diced
  • 1 cup chopped cantaloupe
  • 1/3 cup cilantro, finely chopped
  • 2 limes, juiced
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Drain all beans from their cans. Pour into a colander and rinse thoroughly under cool water.
  • In a bowl, combine rinsed and drained beans, chopped onion, bell pepper, cucumber, tomatoes, avocado, cantaloupe and cilantro.
  • Drizzle olive oil and lime juice over ingredients. Season with salt and pepper. Toss until well combined.
  • Serve right away, or store salad in the refrigerator, covered.

Notes

  • You can sub any kind of bean you like - pinto beans, white cannellini beans, chickpeas, navy beans, etc!
  • You can sub other fruit for the cantaloupe. I recommend mango, pineapple or honeydew melon.
  • If you would like this to be spicy, add 1 jalapeno, diced.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.