Day 1 of Salad a Day Bean lime salad

I’ve started our salad a day with one that I often throw together when I’m busy. This bean lime salad doesn’t require a lot of preparation. It’s easily doubled and lasts a couple of days in the fridge. If you’re doubling it, try to combine 2 different types of beans to add more colour and a different flavour. I often use red kidney beans and a white bean such as a cannellini but chick peas would work too.

This is also a terrific salad to take along to a picnic. The moving about in the car is perfect for mixing the flavours. To add some extra flavour, top with some fresh herbs. I often use parsley but coriander would work, as would dill or rosemary.

If you aren’t too good at chopping garlic finely, you could add ½ teaspoon minced garlic to the dressing, or omit it completely.


Bean Lime Salad

  • Author: Amanda
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Australian


  • 1 clove garlic (finely chopped)
  • 1 tomato (diced)
  • ½ red onion (finely diced)
  • 1 green capsicum (diced)
  • 1 can beans
  • ½ lime (juiced)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • ¼ tsp sea salt
  • pepper


  1. In a bowl, combine all ingredients.
  2. Allow to sit for a few hours at room temperature to infuse the flavours.


For extra variety you can use ½ can red kidney beans and ½ can cannellini beans.

This is a really quick salad to make, and tastes even better on day 2 when the lime and vinegar have infused with the beans.

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This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.


a salad a day


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