Bean Salad- Best Summer Meal to keep Healthy

One of the best parts of summer? Bean salads, of course! Whether you’re heading to the beach, or  having an impromptu gathering on the terrace, bean salads are quick, easy and delicious!

I developed this recipe from a challenge: I was going to the beach with friends and they said no one was allowed to ‘cook’, but I had a trick up my sleeve {I usually do} and I busted this out in about 20 minutes. Now, I want to show you how to be autonomous and creative in a moment’s notice.

Combining lots of odds + ends from your refrigerator, pantry and fresh fruit bowl is what makes this salad so easy and versatile. You need  a bean, an onion, some flavor and some crunch–simple as that.

Let’s make it happen.


1 can of Organic Small White Beans, rinsed + drained {though, most any bean will do}

1 Mango, chopped

1 Avocado, chopped {not too ripe, firmer is better}

1/4 Vidalia Onion, chopped {or any onions you have. Green onions are ok, too}

1/2 Cup Chopped Cucumber

1/3 Cup Green Chiles and/or Chopped Roasted Red Peppers

1/2 Cup Chopped Fresh Tomato or Cherry Tomatoes

1/3 Cup Toasted Pumpkin Seeds

2 Tbsp. Black Sesame Seeds

1/2 Bunch Chopped Cilantro

Lime Juice to taste {1- 1 1/2 limes}

1/2 Cup Tomatillo Salsa

Chipotle Pepper {optional}

Salt to taste


Toss all ingredients in a large bowl, and adjust the lime juice, salt and hot peppers to your preference. If your avocado is fairly soft, mix all of the other ingredients first, then lightly mix in the avocado pieces at the end. Feel free to improvise on ingredients and measurements–that’s the magic of bean salads.

Refrigerate until serving. Serve with tortilla chips, or as a side dish with fish, shrimp, chicken or tacos.


Keeping things like canned beans, roasted red peppers, cans of chopped green chilies, chipotle peppers, tomatillo sauce, and salsa are always helpful for a myriad of recipes. I also keep raw pumpkin seeds and black sesame seeds in my freezer for crunch and for adding color.

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