Ingredients:

  • 1 can (15 oz/425 g) black beans, drained and rinsed
  • 1 can (15 oz/425 g) red kidney beans, drained and rinsed
  • 1 can (15 oz/425 g) chickpeas, drained and rinsed
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1 cup (150 g) corn (fresh or frozen)
  • 1/2 small red onion, finely chopped
  • 1/2 cup (10 g) fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • 1/4 cup (60 ml) olive oil
  • Juice of 2 limes (about 1/4 cup or 60 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste

Instructions:

  1. Open and drain each can of beans; rinse thoroughly under cold water.
  2. Dice the red bell pepper, halve the cherry tomatoes, and finely chop the red onion and cilantro.
  3. In a large mixing bowl, combine the black beans, kidney beans, chickpeas, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
  4. In a separate small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, salt, and pepper.
  5. Pour the dressing over the salad ingredients and toss gently to combine.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Toss again before serving, adding diced avocado if desired.