A quick toss of peppers, onions, and a squeeze of lime turns this Red Bean Salad into a delicious and easy meal in 15 minutes!
By far, my favorite day in Cartagena was the day I spent at Playa Blanca. White sand beaches, piña coladas, and an island-style lunch made the excursion both relaxing and memorable!
Of all the things I ate in Colombia, one of the dishes that stands out the most to me was a bean salad I had while visiting Playa Blanca. The ingredients seemed pretty simple, but for whatever reason, it just worked! I decided to recreate the recipe at home and share it with you all right—Caribbean Red Bean Salad!
Table of Contents
Reasons to Love This Caribbean Salad
- Red Bean Salad is a crowd-pleaser at BBQs, potlucks, and picnics.
- It’s perfect for making ahead and stays fresh in the fridge for days.
- I love how you can tweak the Red Bean Salad recipe with whatever veggies you have on hand.
Recipe Ingredients
- Tomato Paste: This thick, concentrated tomato paste brings a rich, deep flavor that’s slightly sweet and tangy.
- Lime Juice: Freshly squeezed lime juice adds a bright, citrusy zing to your salad.
- Red Beans: These tender red beans have a mild, earthy flavor that pairs perfectly with the other ingredients.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Bean Varieties: Try mixing up the beans instead of sticking to just one type, or you can substitute the beans in this recipe. Black beans, chickpeas, pinto beans, or even cannellini beans work wonderfully with the other salad ingredients. Each one adds a slightly different flavor and texture, but they all blend beautifully with the other ingredients.
- Garnish Options: A sprinkle of crumbled feta cheese, a handful of toasted pumpkin seeds, a few slices of avocado, or a dash of fresh herbs like basil or fresh parsley can add extra flavor and texture.
How to Make Red Bean Salad
Step #1: In the bottom of a large bowl, whisk together the tomato paste, lime juice, oil, vinegar, sugar, salt, and pepper.
Step #2: Add the beans, peppers, onion, and cilantro, and fold into the dressing.
Step #3: Refrigerate overnight before serving for the best results.
Expert Tips
- Finely Dice Vegetables for Even Texture: Finely dicing the bell peppers and red onion ensures that each bite has a consistent texture and that the vegetables blend seamlessly with the beans.
- Rinse and Drain the Beans: Before adding the beans to the salad, make sure to rinse and drain them thoroughly. This removes excess sodium and any canning liquid, which can dilute the dressing.
FAQs
Absolutely! Feel free to toss in some extra veggies like cherry tomatoes, cucumbers, celery, sweet pickles, or corn. These additions will enhance the salad’s flavor and add even more color and crunch. Just be sure to dice them small to keep the texture consistent with the other ingredients.
You can easily switch up the dressing for this salad. A zesty vinaigrette made with balsamic vinegar, or even a light lemon-tahini dressing, would work wonderfully. Just keep the balance of acidity and sweetness in mind to complement the beans and veggies.
Storage Info
Store your Caribbean Red Bean Salad leftovers in an airtight container in the refrigerator, and it will stay fresh for up to 3-4 days. This salad is best served cold, so there’s no need to reheat it.
Before serving leftovers, give the salad a good stir to redistribute the dressing and ensure the flavors are well mixed.
More Delicious Salad Recipes You’ll Love
Red Bean Salad Recipe
Ingredients
- 1/4 cup tomato paste
- Juice of 1 lime
- 1/4 cup olive oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 14 ounce can small red beans - (these are different from kidney beans, but you can use kidney beans as a substitution)
- 1 green bell pepper - finely diced
- 1 red bell pepper - finely diced
- 1/8 cup diced red onion
- 1/4 cup chopped cilantro
Instructions
- In the bottom of a large bowl, whisk together the tomato paste, lime juice, oil, vinegar, sugar, salt, and pepper.
- Add the beans, peppers, onion, and cilantro, and fold into the dressing.
- Refrigerate overnight before serving for the best results.
NOTES
Nutrition
