Print Recipe
5 from 2 votes

Vegetarian Ceviche Salad | Ceviche Salad with Beans

A delicious and refreshing vegetarian version of the ceviche salad without seafood and oil but with beans. A perfect salad that you can relish any time with any meal.
Prep Time20 mins
Cook Time10 mins
Marinating Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: South American
Keyword: ceviche salad with beans, healthy vegetarian salad recipe, vegetarian ceviche salad
Servings: 4
Calories: 160kcal
Author: Srividhya G

Ingredients

  • 1/2 cup Navy Beans Cooked
  • 1/3 cup Kidney Beans Cooked
  • 1/2 cup Onion Chopped Lengthwise
  • 1/3 cup Corn Frozen
  • 1 Avocado
  • 3 tbsps Cilantro Chopped
  • 1/4 cup Red Bell Pepper Chopped
  • 1 tsp Salt - 1 tsp
  • 1/2 tsp Black Pepper
  • 1 tsp Jalapeno Deseeded and chopped
  • 1/3 cup Lemon juice

Instructions

  • Chop the onion and add it to the lime juice and allow it to marinate for 20 to 30 minutes.
  • After 30 minutes drain the onion and do not discard the lemon juice.
  • Meanwhile, chop the red bell pepper, jalapeno, and cilantro.
  • Thaw the corn and microwave for two minutes and drain the water.
  • Mix the beans, corn, red bell pepper, salt, pepper, jalapeno, cilantro, and the marinated onion.
  • Drizzle some lemon juice and serve with avocado wedges.

Notes

  • I cooked the beans well-ahead and used only 1/3 cup of navy beans and kidney beans for this. You can use canned beans too. Rinse it thoroughly before using.
  • Instead of beans, you add cheese, paneer, tofu, tempeh for the protein choice or any other bean variety.
  • Adjust the salt and spices according to your preference.

Nutrition

Calories: 160kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 489mg | Fiber: 8g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 1mg