Marinated Cilantro Lime Bean Salad Recipe, Easy Mexican Lunch in 15 Minutes
Prep: 15 min | Cook: 0 min | Total: 15 min | Serves: 4 | Difficulty: Easy
Why you will love this: It sits in the fridge getting better all day. Plus, you probably have most ingredients in your pantry right now.
This marinated cilantro lime bean salad recipe came from a Tuesday when I had nothing for lunch and zero energy to cook. I opened my pantry, saw two cans of beans, and decided to make something happen. The result was so good I wrote it down immediately. It tastes bright, fresh, and honestly, it feels like summer in a bowl. If you love easy bean salads that actually hold up for days, this one is for you. You might also enjoy these blueberry lemon ricotta pancakes for a sweet brunch option.
Key Facts About Marinated Cilantro Lime Bean Salad
- Total active prep time is exactly 15 minutes.
- This salad keeps well in the fridge for up to 5 days.
- It contains roughly 12 grams of protein per serving.
- The dressing uses only 6 simple ingredients.
- There is zero cooking required, not even the stove.
What You Need for Marinated Cilantro Lime Bean Salad Recipe
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced small
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Marinated Cilantro Lime Bean Salad
First, combine the dressing ingredients in a small bowl. Whisk the olive oil, lime juice, cumin, salt, and pepper until smooth.
Next, add all salad ingredients to a large bowl. Pour the dressing over the top and stir gently until everything is well coated.
Step 1: Make the Dressing
Whisk olive oil, fresh lime juice, cumin, salt, and pepper in a small bowl. Taste it and adjust the lime or salt if needed. This dressing is the heart of the whole dish.
Step 2: Prep the Vegetables
Dice the bell pepper and red onion into small, even pieces. Chop the cilantro roughly. Thaw the frozen corn by running it under warm water for 30 seconds.
Step 3: Combine Everything
Add the black beans, chickpeas, corn, bell pepper, red onion, and cilantro to a large bowl. Pour the dressing over the top and stir well. For the best flavor, let it marinate for at least 30 minutes. This salad goes perfectly as a side with Moroccan chicken tagine for a full meal.
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Tips for Perfect Marinated Cilantro Lime Bean Salad
Let It Rest
Do not skip the resting time. This salad gets much better after an hour in the fridge. The beans absorb the dressing and everything becomes more flavorful.
Use Fresh Lime Juice
Bottled lime juice will not give you the same brightness. Squeeze two fresh limes. It makes a huge difference in how the dressing tastes.
Double the Batch
This recipe scales perfectly. Make a double batch on Sunday and you have lunch ready for most of the week. It is also excellent served over greens or with tortilla chips. Try it alongside fluffy Japanese souffle pancakes for a fun lunch and dessert combo.
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Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad actually tastes better the next day. Make it up to 3 days in advance and store it in an airtight container.
How long does this salad last in the fridge?
It stays fresh for about 5 days. The dressing keeps the beans from drying out unlike some other salads.
Can I use dried beans instead of canned?
Yes, cook 1 cup each of dried black beans and chickpeas until tender. Let them cool completely before using in the salad.
That is it. Fifteen minutes and you have a lunch that actually gets better as the week goes on. Try this marinated cilantro lime bean salad recipe and let me know what you think in the comments.
Marinated Cilantro Lime Bean Salad
Ingredients
Method
- In a large bowl, combine the rinsed cannellini beans, chickpeas, diced red onion, minced jalapeño, and chopped cilantro. Toss gently to mix.
- In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, salt, and black pepper until well combined.
- Pour the marinade over the bean mixture and stir gently to coat everything evenly. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- Place a tostada shell on each plate. Spoon the marinated bean salad generously over the tostada. Top with sliced avocado and crumbled cotija cheese if desired. Serve immediately.
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If you made this Marinated Cilantro Lime Bean Salad, please leave a comment below and let me know how it turned out.
