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.Print
Bean Lime Salad
- 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
- In a bowl, combine all ingredients.
- 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.
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.