Dense Bean Salad with Lime-Honey Dressing

Ingredients

• 1 can black beans, canned (Drained and rinsed; approximately 15 oz can.)
• 1 can great northern beans, canned (Drained and rinsed; approximately 15 oz can.)
• 1 cup red bell pepper (Finely diced; the transcript specifies about 1 cup.)
• 1 cup orange bell pepper (Finely diced; amount inferred from the similarly described red pepper.)
• 1 cup corn kernels (Canned, thawed frozen, or fresh; quantity inferred from “some corn.”)
• 0.5 cup red onion (Finely diced; amount estimated.)
• 1 cup grape tomatoes (Halved; multicolored tomatoes may be used.)
• 2 tbsp pickled jalapeño (Finely chopped. Fresh jalapeño may be substituted.)
• 0.25 cup banana pepper (Finely chopped; optional variation mentioned in the transcript.)
• 0.25 cup cilantro (Chopped. Omit if it tastes soapy, or substitute parsley.)
• 1 avocado (Diced; the whole avocado is added. It may instead be added when serving.)
• 0.5 cup feta cheese (Crumbled; amount estimated.)
• 0.25 cup lime juice (Juice of 1 extra-large lime, approximately 4 tablespoons.)
• 0.5 tsp cumin (For the dressing; amount estimated.)
• 1 tsp chili-lime seasoning (Amount estimated; adjust to taste.)
• 0.5 tsp garlic powder (Amount estimated.)
• 0.5 tsp onion powder (Amount estimated.)
• 0.5 tsp paprika (Amount estimated.)
• salt (To taste; the transcript mentions salt in the dressing.)
• black pepper (To taste.)
• 0.5 tsp lime pepper seasoning (Amount estimated; adjust to taste.)
• 1 tbsp honey (For the dressing; amount estimated.)
• 2 tbsp olive oil (For the dressing.)

Steps

1. 1

   Drain and rinse the canned black beans and great northern beans thoroughly. Let them drain well so the salad does not become watery.

2. 2

   Prepare the vegetables while the beans drain: finely dice the red and orange bell peppers and red onion, halve the grape tomatoes, finely chop the pickled jalapeño and banana pepper, and chop the cilantro.

3. 3

   Add the black beans, great northern beans, bell peppers, corn, red onion, grape tomatoes, pickled jalapeño, banana pepper, and cilantro to a large mixing bowl.

4. 4

   Dice the avocado and add the entire avocado to the bowl. For firmer avocado pieces, reserve it and add it just before serving instead.

5. 5

   Add the crumbled feta cheese to the bean and vegetable mixture.

6. 6

   In a separate small bowl or measuring cup, whisk together the lime juice, cumin, chili-lime seasoning, garlic powder, onion powder, paprika, lime pepper seasoning, salt, black pepper, honey, and olive oil until the dressing is well combined.

7. 7

   Pour the dressing over the bean salad. Stir gently with a large spoon or rubber spatula until the beans and vegetables are evenly coated, taking care not to crush the avocado or beans.

8. 8

   Taste and adjust the lime juice, salt, pepper, honey, or seasonings as desired. Serve immediately, or chill briefly before serving with lime-and-sea-salt tortilla chips.

Notes

The transcript does not provide exact quantities for most vegetables or seasonings, so those amounts are practical estimates. Increase fiber gradually if your diet is not already high in beans and other fiber-rich foods. Refrigerate leftovers in a covered container and use within 1–2 days, especially if the avocado has already been mixed in.

Nutrition per serving

• salad
• side dish
• vegetarian
• high-fiber
• no-cook
• gluten-free
• meal prep
• healthy