Healthified Bean Salad

I needed something to go with my Cilantro Lime Chicken Tacos the other night and I came across this recipe from Eat Better America. It was an awesome side dish and was great for leftovers. I served mine with quinoa instead of white rice to balance out the nutritional benefits of the meal. I also made some homemade guacamole (that was supposed to be eaten with veggies but as you can see somebody brought out the chips….) Sorry for the lack of pics, I was a little stressed in the kitchen and forgot to take some snap shots 😦


  • 2 cans (15 oz each) black beans, drained, rinsed
  • 1 can (15 oz) dark red kidney beans, drained, rinsed
  • 1½ cups grape tomatoes, each cut in half
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • ½ cup sliced green onions
  • ¼ cup chopped fresh cilantro


  • 3 tablespoons white wine vinegar or cider vinegar
  • 3 tablespoons canola oil
  • 1 tablespoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon of fresh ground pepper


1. In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.

2. Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.


7 responses to “Healthified Bean Salad

  1. Wow this looks so colorful and delicious. I love beans but I’ve never made them cold before.

  2. Looks super healthy WITH flavor! I love anything cilantro and/or cumin. Yum.

  3. Delicious! I love beans and peppers together. Those would go great with those tacos!

  4. This looks so yummy!

  5. This would have went perfect with our dinner tonight-i’m always looking for more mexican inspired meals:)

  6. Pingback: Lamb With Bean Salad Recipe « The Cooking Channel

  7. Pingback: Not Your Mother’s Three-Bean Salad | Ps of Mine

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