Easy Bean Salad
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!
Total Time
10m
Prep Time:10m
Yields:6-8 Servings
Ingredients
¼ cup
¼
2 tbsp.
2 cans
(15.5 oz. each)
1 can
(15.5 oz.)
1½ cups
1 cup
1 cup
1 cup
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Directions
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.
Note: Serve salad over hummus, whipped feta or Greek yogurt.
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Easy Bean Salad
Prep Time 10m
Total time 10m
Yields: 6-8 Servings
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
¼ cup
¼
2 tbsp.
2 cans (15.5 oz. each)
1 can (15.5 oz.)
1½ cups
1 cup
1 cup
1 cup
Directions
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.
Note: Serve salad over hummus, whipped feta or Greek yogurt.
