Marinated Cilantro Lime Bean Salad (Printable Version)
Zesty cilantro-lime bean salad with black beans, cannellini, chickpeas and a bright citrus dressing. Serve chilled.
# Ingredient List:
→ 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 Make:
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 evenly.
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 the dressing is well emulsified.
04 - Pour the prepared dressing over the bean and vegetable mixture. Toss gently until everything is evenly coated with the marinade.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, marinate for up to 2 hours.
06 - Before serving, taste and adjust seasoning as needed. Garnish with lime wedges and extra chopped cilantro. Serve chilled or at room temperature.
# Expert Tips:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay sane on hot days.
- The marinade doubles as a dressing, so there is no extra sauce to fuss with or forget.
- It tastes even better the next day, making it the rare dish that rewards procrastination.
02 -
- Under rinsing canned beans leaves behind a starchy liquid that makes the dressing cloudy and slightly metallic tasting.
- Cutting the red onion too large is the single fastest way to turn a balanced salad into an onion bomb with beans.
03 -
- Pat the rinsed beans dry with a clean towel before adding them so the dressing clings instead of sliding off.
- Use a microplane to zest the limes directly into the dressing bowl so you catch every drop of the aromatic oils.