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Marinated Cilantro Lime Bean Salad

A zesty, refreshing, and protein-packed vegan and gluten-free bean salad featuring chickpeas, white beans, cucumber, and a vibrant cilantro-lime dressing. Perfect for meal prep, picnics, or served over crispy tostadas.
Print Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 can (15 oz) Cannellini beans (white beans) Rinsed and drained well
  • 1 can (15 oz) Chickpeas (garbanzo beans) Rinsed and drained well
  • 1 cup English cucumber Diced
  • 1/2 cup Red onion Thinly sliced
  • 1 medium Jalapeno Finely diced (seeds removed for milder heat)
  • 1/2 cup Fresh cilantro Roughly chopped, loosely packed
Cilantro Lime Dressing
  • 3 tablespoons Extra virgin olive oil
  • 3 tablespoons Fresh lime juice About 1-2 limes
  • 1 clove Garlic Minced
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Sea salt Or to taste
  • 1/4 teaspoon Black pepper Freshly ground

Equipment

  • Large mixing bowl
  • Cutting board
  • Chef's knife
  • Whisk
  • Fine-mesh strainer

Method
 

  1. In a large mixing bowl, whisk together the olive oil, fresh lime juice, minced garlic, cumin, salt, and pepper until well combined to create the dressing.
  2. Add the thinly sliced red onions to the dressing in the bowl. Toss to coat and let them sit for 5-10 minutes to macerate and soften.
  3. Thoroughly rinse the cannellini beans and chickpeas under cold water using a fine mesh strainer. Shake well to remove as much excess water as possible.
  4. Add the drained beans, diced cucumber, diced jalapeno, and chopped cilantro to the bowl with the onions and dressing.
  5. Gently fold all the ingredients together until everything is evenly coated in the cilantro lime dressing.
  6. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled on tostadas, in wraps, or as a side dish.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days. Toss well before serving again. Do not freeze.