Tuesday, July 1, 2014

Fresh Summer Salad: Cilantro-Lime Bean Salad

This recipe was inspired by my love of beans and summer cooking (or no cook dinners).  It's great for entertaining because you can make it ahead of time — in fact, you should because it gets better the longer it marinates in the cilantro-lime dressing.  Try serving it on a bed of lettuce with grilled or left over chicken.  Adding avocado makes this salad even better.  Add avocado when ready to serve.

Cilantro-Lime Bean Salad

  • 2 finely minced shallots
  • 1/4 cup chopped cilantro 
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • 2 finely chopped serrano chiles
  • 2 cloves minced garlic
  • One 15.5-ounce can cannellini beans, rinsed and drained
  • One 15.5-ounce can red kidney beans, rinsed and drained
  • Salt and  pepper
In a bowl, mix together the onions, cilantro, olive oil, lime juice, vinegar, serranos and garlic. Add the beans and stir to combine. Season with salt and pepper. 

This can be eaten at room temperature or store in refrigerator until ready to serve.

This dressing is amazing and so versatile. You can use it on any of your favorite salads.

What are some of your favorite salads?


  1. Wow, this sounds great! I love beans and cilantro, so this recipe is just up my alley. Adding avocado and maybe some grilled chicken and this would be a great meal on a hot summer day. Thanks so much for the recipe!

    1. When I have a ripe avocado, I add it and you are right, it is great! Thank you for leaving a comment.

  2. Hello, This does sound really healthy and refreshing! I think a cold salad this time of year is on everyones mind! Have a lovely day and enjoy your summer....
    Blessings, Roxy