Marinated Cilantro Lime Bean Salad (Print View)
Zesty cilantro and lime bean salad with black beans, cannellini and chickpeas; toss, chill and serve.
# What You Need:
→ Beans
01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 can (15 oz) cannellini beans, drained and rinsed
03 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
04 - 1 red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 jalapeño, seeded and minced (optional)
08 - 1 cup fresh cilantro, roughly chopped
→ Marinade and Dressing
09 - Juice and zest of 2 limes
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp apple cider vinegar or white wine vinegar
12 - 1–2 tsp agave syrup or honey (optional)
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp sea salt, or to taste
16 - 1/4 tsp black pepper
→ Garnish
17 - Lime wedges
18 - Extra chopped cilantro
# How-To Steps:
01 - In a large mixing bowl, combine the drained and rinsed black beans, cannellini beans, and chickpeas.
02 - Add the diced red bell pepper, chopped red onion, halved cherry tomatoes, minced jalapeño (if using), and roughly chopped cilantro. Gently toss to combine all ingredients.
03 - In a small bowl or jar, whisk together the lime juice and zest, olive oil, vinegar, agave syrup or honey (if using), ground cumin, smoked paprika, sea salt, and black pepper until well emulsified.
04 - Pour the dressing over the bean and vegetable mixture. Toss gently until everything is evenly coated.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, marinate for up to 2 hours.
06 - Before serving, taste and adjust seasoning as needed. Garnish with lime wedges and extra cilantro. Serve chilled or at room temperature.
# Expert Hints:
01 -
- It requires zero cooking, which means you can make it in a dorm, a vacation rental, or a kitchen where the stove is buried under mail.
- The lime cumin dressing seeps into every bean and gets better the longer it sits, so leftovers are arguably the best part.
02 -
- Rinsing canned beans thoroughly is non negotiable because that starchy liquid will make your dressing gummy and dull.
- This salad tastes best on day two, so making it ahead is not just acceptable, it is the ideal strategy.
03 -
- Let the dressing sit for five minutes before pouring it over the salad, because the cumin and paprika bloom as they hydrate and the flavor deepens significantly.
- Zest the limes before juicing them because trying to zest a squeezed lime is an exercise in frustration and scraped knuckles.