Easy Bean Salad

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La Cocina Goya

If you’re looking for a fresh, delicious, and easy salad recipe, look no more! Prepare this fabulous Easy Bean Salad in the blink of an eye with two of our favorites: GOYA® Dark Red Kidney Beans and GOYA® Chick Peas. Mix their rich flavor and creamy texture with simple ingredients like cucumber, bell pepper, onion, garlic, and cilantro. For the dressing, add a touch of lemon juice, GOYA® Extra Virgin Olive Oil, and season with GOYA® Adobo All-Purpose Seasoning with Pepper. Let it sit for 30 minutes at room temperature before serving and garnish with a bit more chopped cilantro. Make it again and again all summer long!

  • Ingredients
  • Directions

¼ cup

GOYA® Lemon Juice, or fresh lemon juice

¼ cup

chopped fresh cilantro, plus more for garnish

2 tbsp.

GOYA® Minced Garlic

GOYA® Adobo All-Purpose Seasoning, to taste

2 cans (15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Chick Peas, drained and rinsed

1 ½ cups

English cucumbers, cut into 1/2-inch cubes

1 cup

chopped red bell peppers

1 cup

chopped yellow bell pepper

1 cup

chopped small red onion


Kitchen View

Step 1

In a small canning jar, add olive oil, lemon juice, cilantro and garlic. Cover tightly with lid and shake to combine. Season with Adobo, to taste.

Step 2

Add dark kidney beans, chickpeas, cucumber, bell peppers and onions, and toss to coat. Chill or let sit at room temperature for at least 30 minutes before serving to allow flavors to develop. Garnish with additional cilantro and serve.



Serve salad over hummus, whipped feta or Greek yogurt.

New from Goya

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