A zesty, protein-packed salad that brings the taste of summer to your dinner table any night of the week!

1

Begin by draining and rinsing the black beans, kidney beans, and pinto beans under cold water. This step generally takes about 5 minutes.

2

Next, finely chop the red onion and bell pepper. This usually takes around 5 to 7 minutes.

3

In a large bowl, combine the drained beans, chopped red onion, and bell pepper. Add the corn to the mixture, stirring until well combined. This should take about 5 minutes.

4

Chop the cilantro and add it to the bowl. If you prefer a milder flavor, you can use less cilantro. This takes about 2 minutes.

5

In a separate small bowl, mix together the barbecue sauce and the juice of the lime, ensuring everything is well mixed. This should only take 1 minute.

6

Pour the barbecue sauce mixture over the beans and vegetables. Gently fold everything together until all pieces are coated with the sauce. This should take about 3 minutes.

7

Allow the salad to chill in the refrigerator for about 10 minutes before serving. This helps the flavors meld together wonderfully.

4 servings

• Add diced avocado for creaminess and healthy fats.
• Incorporate sliced jalapeños for a spicy kick.
• Top with crumbled feta cheese for an extra layer of flavor.

• Letting the salad chill allows the flavors to deepen, so don’t skip the refrigerator step!
• Substitute any favorite beans or veggies you have on hand for variety.
• When chopping vegetables, try to keep the pieces uniform in size for better texture.

• sodium: 350mg
• sugars: 4g
• protein: 10g
• calories: 210
• total_fat: 1.5g
• cholesterol: 0mg
• dietary_fiber: 12g
• total_carbohydrate: 38g

Rich in fiber and protein, this salad is great for promoting digestive health and can help you feel fuller longer.

• Simple Delicious Quick Bean Salad — Chef Heidi Fink
• BBQ Gouda Juicy Lucy Recipe - Home Chef
• Dolly Parton