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Bare Beans Salad

Impress your guests (and family) with this easy and delicious high-protein salad which can be used as a yummy dip or bruschetta topping.

Prep: 15 minutes

Marinate: at least 2 hours in the refrigerator or overnight

Yield: Approximately 12-20 servings, depending on size

1 10-oz Black Bare Beans

1 10-oz Red Bare Beans

1 10-oz Garbanzo Bare Beans

1 10-oz Pinto Bare Beans

1 10-oz Navy Bare Beans

2 large tomatoes chopped (or carton of grape tomatoes quartered)

1/2 bunch fresh cilantro, chopped

1 medium red onion, thinly sliced

Juice of 6 freshly squeezed limes

2 large avocados, cubed

1 tub feta crumbles (use as much or as little as you like)

Salt to taste

Mix all ingredients, tossing gently. This makes a great salad or topping for crostini any time of year. This keeps well refrigerated. Make ahead so the flavors mingle, the lime juice will keep the avocados from browning, but you can always add them right before serving if you prefer.


  • 2 months ago


    Did I miss something? I would think you should cook the beans, then marinate the beans.

    • 2 months ago

      Beth Cofer

      Bare Beans are fully cooked and ready to eat/use right out of the bag.

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