Cuban Cold Bean Salad

Cuban Bean Salad

One of the most refreshing (and protein-rich!) summer salads I make is this Cuban Cold Bean Salad.

It’s easy! The hardest part comes in chopping all the veggies, but just turn up your radio and jam out while you do.

Cuban Cold Bean Salad

  • 3 cans of beans rinsed and drained (we always use black beans, then we vary on the others–dark and/or light kidney beans, red beans, chickpeas) The salad pictured  has black, dark kidney and red beans)
  • 1 or 2 Peppers (green, yellow, red)
  • 1 or 2 hot peppers (chile, jalapeno, banana)
  • 2 avocados
  • 1 good sized purple onion
  • Half a bunch of cilantro, leaves picked off
  • 3-4 Roma tomatoes
  • 1 can corn, drained (I ran out of corn so this batch is without)
  • Juice of one lime (or a few tablespoons lime juice)
  • Juice of one orange (or a few tablespoons orange juice)
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon cumin
  • 1/4 teaspoon to a teaspoon cayenne (depending on how hot you like it!)
  • Salt and pepper to taste

Chop everything, add juices and seasonings, mix and enjoy!!

This post was originally published at She {hearts} It.

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