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Three Bean Summer Salad

Print Recipe
Prep Time 7 minutes
Total Time 10 minutes
Servings: 8 cups
Ingredients Method Notes

Ingredients
  

  • 1 can black beans
  • 1 can red kidney beans
  • 1 can white cannellini beans
  • 1 small red onion or half of a small red onion, finely chopped
  • 1 bell pepper chopped
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 2 avocados diced
  • 1 cup chopped cantaloupe
  • ⅓ cup cilantro finely chopped
  • 2 limes - juiced
  • ¼ cup extra virgin olive oil
  • 1 tsp salt
  • ½ tsp pepper

Method
 

  1. Drain all beans from their cans. Pour into a colander and rinse thoroughly under cool water.
  2. In a bowl, combine rinsed and drained beans, chopped onion, bell pepper, cucumber, tomatoes, avocado, cantaloupe and cilantro.
  3. Drizzle olive oil and lime juice over ingredients. Season with salt and pepper. Toss until well combined.
  4. 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.