Easy Bean Salad is tangy, tart and the only bean salad you will need for your next social get together. Made with pinto beans, garbanzo beans, fresh vegetables and lime juice, this Easy Bean Salad is the ultimate in quick, easy, delicious side dishes.
When the weather turns warm, the last thing anyone wants to do is slave over a hot stove (too dramatic?) let alone even turn that beast on. We want fast, easy, light dishes that we can throw together and not have to worry about washing a dozen dishes or overthink the process. That’s why this Easy Bean Salad recipe is sure to be your new best friend. It’s the perfect bean salad and this comes from a girl who has to admit to not being overly fond of aforementioned bean salads. Gasp!!
HOW LONG CAN YOU KEEP EASY BEAN SALAD?
To maximize the shelf life of Easy Bean Salad (for both safety and quality reasons) refrigerate your Easy Bean Salad in an airtight container. Properly stored, Easy Bean Salad will last for 3 to 5 days in the refrigerator.
DO YOU NEED TO RINSE BEANS FROM A CAN?
Although canned beans are ready to eat, they should be drained and rinsed first — to wash off some of the slippery slime common to all beans. Don’t just swirl them in the can with some water, pour them into a strainer and run cold water over them, shaking the beans as you go.
HOW DO YOU CUT FRESH CORN FROM THE COB FOR EASY BEAN SALAD?
Fresh corn is so amazing in this Easy Bean Salad recipes and it’s so easy to do. First, preheat your oven to 450 degrees. Add in your corn, still in the husks and bake for 20 minutes. Peel the husk off when the corn is cool enough to handle and then place a small bowl upside down inside of a bigger bowl. Rest the fat end of the corn cob on the top of the upside down bowl and using a sharp knife, cut down the length of the corn cob, cutting the kernels off of the cob. The larger bowl will capture the kernels when they fall. Work your way around the entire corn cob until you have cut away all of the corn kernels and then add the kernels to your Easy Bean Salad.
HOW DO YOU MAKE EASY BEAN SALAD?
Easy! To make Easy Bean Salad, start by rinsing your pinto and garbanzo beans adding them to a large mixing bowl. Halve the heirloom tomatoes and add them to the bowl. Chop your red onion, garlic, jalapeno and cilantro and add that to the bowl, as well.
Add either fresh or canned corn along with both lemon and lime juices and mix well to incorporate. Add salt and pepper to taste and move to refrigerator for 1 hour. Garnish the Easy Bean Salad with more cilantro before serving.
That’s it!! How much easy can it be to serve up a quick, easy, AMAZING Easy Bean Salad? Looking for more easy side dishes? Check out my Pineapple Jalapeno Salsa, my Loaded Potato Salad and my Greek Tortellini Pasta Salad.
DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
Easy Bean Salad
- 15 ounces pinto beans rinsed
- 15 ounces garbanzo beans rinsed
- 15 ounces canned corn or 2 cobs if using fresh
- 2 pints small heirloom tomatoes halved
- 1/2 red onion diced
- 6 cloves garlic minced
- 3 jalapenos ribs/seeds removed, diced
- 1/3 cup cilantro chopped
- 2 - 3 limes juiced
- 1/2 lemon juiced
- salt and pepper to taste
- Start by rinsing your pinto and garbanzo beans adding them to a large mixing bowl.
- Halve the heirloom tomatoes and add them to the bowl. Chop your red onion, garlic, jalapeno and cilantro and add that to the bowl, as well. Add either fresh or canned corn along with both lemon and lime juices and mix well to incorporate.
- Add salt and pepper to taste and move to refrigerator for 1 hour. Garnish the Easy Bean Salad with more cilantro before serving.