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Low-Fat Mixed Bean Salad Recipe

Nutritional Values

Recipe Type:


Calories 350


Total Time 30



1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 bell pepper (any color), diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Avocado slices for garnish (optional)

Banane Ki Vidhi

Prepare Beans:

Drain and rinse the black beans, kidney beans, and chickpeas thoroughly.

Combine Ingredients:

In a large bowl, combine the black beans, kidney beans, chickpeas, corn kernels, diced bell pepper, finely chopped red onion, and chopped cilantro.

Make Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to create the dressing.

Dress Salad:

Pour the dressing over the mixed beans and vegetables. Toss everything well to ensure the salad is evenly coated with the dressing.

Chill (Optional):

Refrigerate the mixed bean salad for about 30 minutes if you prefer it chilled.

Garnish (Optional):

Garnish the salad with avocado slices for a creamy and nutritious addition.


Serve the mixed bean salad as a protein-packed and satisfying side dish or as a light and wholesome main course.

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