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Three Bean Summer Salad

Print Recipe
Prep Time 7 minutes
Total Time 10 minutes
Servings 8 cups

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

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.