Peppers, onion, and a lime juice-spiked tomato sauce make this Caribbean Red Bean Salad anything but ordinary!
By far my favorite day in Cartagena was the day I spent at Playa Blanca.
White sand beaches, pina coladas, and an Island-style lunch made the excursion both relaxing and memorable!
Of all the things I ate in Colombia, one of the dishes that stands out the most to me was a bean salad I ate while visiting Playa Blanca.
The ingredients seemed pretty simple, but for whatever reason it just worked! I decided to re-create the recipe at home and share it with you all right here on the blog.
I give you:
Caribbean Red Bean Salad!
The trick to this salad is making it ahead of time and letting it hang out for a day or so. The dressing needs a bit of time to soak into the beans and peppers.
When I had this in Colombia, there were twice as many beans in it. Since I just got back from vacation, I’m watching what I eat (for once), so I upped the veggie content instead.
I love the crunch from the peppers and onions!
Here’s the Recipe!
- 1/4 cup tomato paste
- Juice of 1 lime
- 1/4 cup olive oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (14 ounce) can red beans
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1/8 cup diced red onion
- 1/4 cup chopped cilantro
- In the bottom of a large bowl, whisk together the tomato paste, lime juice, oil, vinegar, sugar, salt, and pepper.
- Add the beans, peppers, onion, and cilantro and fold into the dressing.
- Refrigerate overnight before serving for best results.
Amount Per Serving: Calories: 215|Total Fat: 14g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 12g|Cholesterol: 0mg|Sodium: 145mg|Carbohydrates: 20g|Fiber: 4g|Sugar: 6g|Protein: 5g|
Nutrition information has been auto-calculated for your convenience.
November 23, 2015 | Last Updated on December 11, 2020 by Linda