Red Bean Salad Recipe
A quick toss of peppers, onions, and a squeeze of lime turns this Red Bean Salad into a delicious and easy meal in 15 minutes!
Servings: 4
Calories: 154kcal
Ingredients
- 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 small red beans (these are different from kidney beans, but you can use kidney beans as a substitution)
- 1 green bell pepper finely diced
- 1 red bell pepper finely diced
- 1/8 cup diced red onion
- 1/4 cup chopped cilantro
Instructions
- 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 the best results.
Notes
Store your Caribbean Red Bean Salad leftovers in an airtight container in the refrigerator, and it will stay fresh for up to 3-4 days. This salad is best served cold, so there's no need to reheat it.
Before serving leftovers, give the salad a good stir to redistribute the dressing and ensure the flavors are well mixed.
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 278mg | Potassium: 296mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1360IU | Vitamin C: 66mg | Calcium: 14mg | Iron: 1mg
