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!
- 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
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.
- 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.