Summer BBQ Kidney Bean Salad with Avocado

Summer BBQ Kidney Bean Salad with Avocado

This vibrant Summer BBQ Kidney Bean Salad is a delightful mix of flavors and textures, combining protein-packed kidney beans with creamy avocado, crunchy bell peppers, and zesty lime dressing. Perfect for picnics or barbecue gatherings, this refreshing salad is sure to impress your guests and keep them coming back for seconds!

Author

Patrick

Prep Time

15 minutes

Servings

6

Category

Salad

Cuisine

American

Ingredients

• 1 can kidney beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 small red onion, diced
• 1 large avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a large mixing bowl, combine the drained kidney beans, halved cherry tomatoes, diced red bell pepper, diced yellow bell pepper, and diced red onion.
2. Gently fold in the diced avocado and chopped cilantro, being careful not to mash the avocado.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper until well combined.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly with the dressing.
5. Taste and adjust seasoning if necessary. If desired, add more lime juice or salt to taste.
6. Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld together.