A refreshing and protein-packed bean salad that improves with refrigeration, featuring a mix of black, white, and kidney beans, fresh vegetables, and a zesty lime vinaigrette.
First, drain all three 15oz cans of black beans, white beans, and kidney beans. In a large bowl, combine the drained beans with the 2 chopped bell peppers, 1 seeded and minced jalapeño, 1/2 minced red onion, and 1/2 cup of cilantro. For the dressing, combine 1/4 cup olive oil, 1/4 cup vinegar, the juice from 1/2 a lime, 1 tsp chili powder, 1 tsp cumin, 1 minced clove of garlic, and salt to taste in a mason jar or small bowl. Shake or whisk the dressing ingredients together until well combined. Pour the dressing over the salad ingredients and toss thoroughly to ensure everything is coated. The salad can be served immediately but tastes even better after chilling in the fridge.
