This Summer Bean Salad is healthy and can be eaten as a side with your favorite grilled protein, as a salsa with tortilla chips or as a delicious salad by itself. I love the fresh cilantro as well! I recently bought several herbs at the farmer’s market. Fresh herb plants are convenient to have because it seems like whenever I need them, I don’t have the right ones or they’ve already gone rotten in the refrigerator. What better way to store all of your herb plants than with a potting bench… did I mention that my hubby recently bought me one?
I love this thing! It organizes all of my gardening gadgets, pots, plants, etc. It looks really nice too. I used to have my tomato plants sitting on top, but they were not getting enough direct light, so I moved them. My tomato plants are not looking good this year either. Funny thing is that last year I bought my tomato plants from Home Depot and they did awesome – this year, I bought my tomato plants at the farmer’s market and they are doing awful! I really don’t have a green thumb (just pretend to), so any tips you have for my struggling tomato plants would be appreciated! I’m hoping I can make this Summer Bean Salad again, but with my homegrown cherry tomatoes!
- 2 cans black beans, drained and rinsed
- 1 can dark red kidney beans, drained and rinsed
- 1 can sweet corn, drained
- 1 1/2 cups grape tomatoes, halved
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (add after salad has refrigerated)
- 3 tbsp cider vinegar
- 3 tbsp canola oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 lime, juiced
- 1/2 tsp sea salt, plus extra for seasoning
- 1/2 tsp black pepper
- In large bowl, mix salad ingredients, except avocado. In another small bowl, mix dressing ingredients with wire whisk until blended.
- Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
- Carefully mix in diced avocado and serve.