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Side view of red bean salad in a blue bowl with cucumbers, corn, and peppers

Red Bean Salad

A fresh, no-cook bean salad with cucumbers, corn, peppers, lemon, garlic, and warm spices. Best served chilled.
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Prep Time 20 minutes
Cook Time 0 minutes
Rest time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 2 cucumbers about 4 cups diced / 600 g, assumption
  • 1 green bell pepper + 1 red bell pepper about 2 cups diced / 300 g, assumption
  • A little bit of parsley about 1/4 cup chopped / 15 g, assumption
  • 1 onion about 1/2 cup diced / 100 g, assumption
  • 350 g red beans about 2 cups / 12 oz, drained and rinsed if canned, assumption
  • 150 g canned corn about 1 cup / 5 oz, drained, assumption
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 garlic cloves minced
  • 20 mL olive oil 1 tbsp + 1 tsp
  • Juice of 1 lemon about 3 tbsp / 45 mL, assumption

Equipment

  • Cutting board
  • Chef’s knife
  • Large mixing bowl
  • Can opener
  • Citrus juicer (or fork)
  • Measuring spoons
  • Measuring cup

Method
 

  1. If using canned red beans, drain and rinse them well. Drain the canned corn.
  2. Dice the cucumbers and both bell peppers into small, even pieces. Finely dice the onion. Chop a little parsley. Mince the garlic.
  3. Add cucumbers, peppers, onion, parsley, red beans, and corn to a large mixing bowl.
  4. Add salt, black pepper, cumin, and paprika.
  5. Pour in olive oil and lemon juice, then toss until evenly coated.
  6. Taste and adjust seasoning (more lemon or a pinch more salt, if needed).
  7. Chill 15–30 minutes if you have time, then serve.

Nutrition

Serving: 6gCalories: 165kcalCarbohydrates: 27.2gProtein: 7.5gFat: 3.9gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.2gSodium: 440mgPotassium: 560mgFiber: 3.2gSugar: 5.6gVitamin A: 50IUVitamin C: 61mgCalcium: 35mgIron: 2mg

Video

Notes

  • For the best texture, use firm cucumbers and small dice.
  • If your onion tastes sharp, soak diced onion in cold water for 10 minutes, then drain (optional).
  • This salad tastes even better after chilling because the lemon, garlic, and spices blend into the beans and veggies.
  • Not freezer-friendly (cucumbers get watery after thawing).

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