Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
- 1 cup corn (fresh, canned, or thawed from frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar or red wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional, for heat)
Instructions
- In a large mixing bowl, combine the black beans, kidney beans, garbanzo beans, corn, bell pepper, onion, and cilantro.
- In a small bowl or jar, whisk together olive oil, vinegar, lime juice, cumin, chili powder, salt, pepper, and cayenne (if using) until well blended.
- Pour the dressing over the bean mixture and toss to coat everything evenly.
- Cover and refrigerate for at least 1 hour to let the flavors meld (overnight is even better).
- Before serving, give it a quick toss and taste for seasoning—adjust salt or lime juice as needed.
- Serve chilled or at room temperature. Great for picnics, potlucks, or as a protein-packed side dish.
Let me know if you want to turn this into a printable card or need substitutions (like making it oil-free or extra spicy)!