Dinner

Refreshing Mixed Bean Salad with Lime and Cilantro Recipe

Bylina Carter February 20, 2026February 20, 2026

Introduction

This vibrant mixed bean salad is a quick and healthy dish full of bold flavors and fresh ingredients. Perfect as a light lunch or a side dish, it combines beans with crunchy vegetables and a zesty dressing for a refreshing treat.

A close-up view of a white bowl with a blue rim filled with a colorful bean salad, showing three main layers: the bottom layer with reddish kidney beans and black beans, the middle layer with round beige chickpeas, and the top layer scattered with chopped red bell peppers, small pieces of red onion, and fresh green cilantro leaves. The textures range from smooth beans to finely chopped veggies, all mixed evenly. The bowl sits on a white marbled surface with fresh cilantro sprigs beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cans (15-ounce) of any kind of beans, drained, thoroughly rinsed, and drained again
1 red bell pepper, seeded and diced

½ of a red onion, minced
1 medium tomato, seeded and diced

1 clove garlic, minced
1 handful of cilantro, chopped

1 teaspoon apple cider or sherry vinegar
Juice of 1 lime
1 teaspoon olive oil

1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper, to taste

Instructions

Step 1: In a large bowl, combine the beans, diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro.
Step 2: Add the apple cider or sherry vinegar, lime juice, olive oil, ground cumin, and ground coriander. Mix everything well.
Step 3: Season with salt and pepper to taste, then let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld.

Tips & Variations

For extra crunch, add chopped cucumber or celery.
Use fresh herbs like parsley or mint if you don’t have cilantro.
Try swapping lime juice with lemon juice for a slightly different citrus flavor.

For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño.

Storage

Store the bean salad in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or at room temperature. Before serving again, stir well and add a splash of extra lime juice if needed to freshen the flavors.

How to Serve

The image shows two white bowls filled with colorful bean salad placed on a white marbled surface. Each bowl holds a mix of three types of beans—light beige chickpeas, dark red kidney beans, and small black beans—mixed with bright red bell pepper pieces and finely chopped purple onions. Fresh green herbs, likely cilantro, are sprinkled throughout the salad adding bursts of green color. The larger bowl sits near the top right of the image, with a part of a beige cloth napkin visible nearby, and the smaller bowl is placed lower left, slightly overlapping the napkin's edge. The textures show the smooth roundness of the beans and the fresh crispness of the peppers and herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook the dried beans beforehand. Make sure they are fully cooked and cooled before assembling the salad.

Is this salad suitable for meal prep?

Absolutely. This salad keeps well in the fridge and can be made ahead for several days, making it a great option for easy lunches or side dishes.