Ensalada veraniega de frijoles rojos con aguacate para barbacoa
Esta vibrante Ensalada de Frijoles Rojos a la Barbacoa es una deliciosa mezcla de sabores y texturas, que combina frijoles rojos llenos de proteínas con aguacate cremoso, pimientos crujientes y aderezo de lima picante. Perfecta para picnics o reuniones de barbacoa, esta refrescante ensalada seguramente impresionará a tus invitados y hará que quieran repetir.
Summer BBQ Kidney Bean Salad with Avocado
Patrick
6
15 minutes
181
American
Salad
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!
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
- 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.
- Gently fold in the diced avocado and chopped cilantro, being careful not to mash the avocado.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly with the dressing.
- Taste and adjust seasoning if necessary. If desired, add more lime juice or salt to taste.
- Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld together.
