Cilantro-Lime Dense Bean Salad with Toasted Pepitas
This vibrant, no-cook chopped salad is a massive meal-prep hero that actually gets better as it sits in the fridge. We load it up with three kinds of beans, sweet corn, and salty Cotija cheese, toss it all in a blender-friendly cilantro-lime vinaigrette, and finish it with toasted pumpkin seeds for essential crunch.
- Total Time20 minutes
- Yield12 cups (serves 8) 1x
Ingredients
Scale
Cilantro-Lime Vinaigrette
- 1 cup lightly packed fresh cilantro leaves and tender stems (about 1 small bunch) (16g)
- ⅓ cup extra-virgin olive oil (80ml)
- 3 tablespoons fresh lime juice (from about 2 medium limes) (45ml)
- 2 tablespoons apple cider vinegar (30ml)
- 2 medium garlic cloves, peeled
- ½ medium jalapeño pepper (leave the seeds in if you prefer more heat)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more to taste
The Salad
- 3 (15-ounce) cans beans (we like 1 black, 1 pinto, and 1 chickpea), rinsed and well-drained
- 2 cups finely chopped red cabbage (about 140g)
- 1 dry pint cherry or grape tomatoes, quartered (about 2 cups / 290g)
- 1 medium red bell pepper, finely chopped (about 1½ cups / 150g)
- 1½ cups sweet corn kernels (fresh, or frozen and labeled ready-to-eat, then thawed; otherwise, cook according to the package directions and cool before using) (200g)
- ½ cup finely diced red onion (about 60g)
- 1 cup crumbled Cotija cheese or queso fresco (about 4 ounces / 115g)
- ½ cup roasted, salted pepitas (pumpkin seeds) (65g)
Instructions
- Blend the vinaigrette: In a blender or small food processor, combine the cilantro, olive oil, lime juice, apple cider vinegar, garlic, jalapeño, cumin, and kosher salt. Blend on high until completely smooth and bright green, scraping down the sides with a spatula as needed.
- Marinate the beans: In a very large mixing bowl, add the drained black beans, pinto beans, and chickpeas. Pour the blended vinaigrette directly over the beans and toss thoroughly. Let the beans sit in the dressing for 10 to 15 minutes to absorb the flavors.
- Assemble the salad: To the bowl with the marinated beans, add the chopped red cabbage, quartered tomatoes, bell pepper, corn kernels, and red onion. Toss well to distribute all the vegetables evenly.
- Finish and serve: Fold in the Cotija cheese and toasted pepitas just before serving so the seeds retain their crunch. Taste and adjust the seasoning, adding another pinch of salt or an extra squeeze of lime juice if needed. Serve immediately, or cover and chill for up to 4 days.
Notes
- Why it works: Tossing the starchy beans in the dressing before adding the watery vegetables acts as a quick marinade, ensuring the bold cilantro-lime flavor actually penetrates the beans rather than washing off into the bottom of the bowl.
- Meal Prep Tip: If making a large batch to eat throughout the week, keep the pepitas in a separate small container at room temperature. Sprinkle them over individual portions right before eating so they stay perfectly crunchy.
Nutrition (per serving — estimates)
Calories: 360 | Total Carbs: 38g (Fiber: 10g, Sugar: 6g) | Fat: 17g (Saturated: 4g) | Protein: 14g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 6g
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g