Mexican Three Bean Salad is the side dish of the Summer. One serving is only 2 WW points, it’s extremely simple to make, and the ingredient list is very budget-friendly. If you like cowboy caviar, you’ll love this Mexican-style version with a smokier twist. Each bite is filled with a variety of beans that each offer their unique tastes and textures. This dish is perfect for picnics and BBQ season because it’s make-ahead friendly. Even better, the longer the dish sits, the more flavorful it becomes so you can whip it up 1-2 days before your event. Plus, it’s served cold or room temperature so you won’t have to ever worry about keeping it warm.
On top of its ease, the versatility of this dish can’t be beat. You can eat it with a fork alongside fiesta lime chicken or use it as a dip for salty tortilla chips. Use leftovers as a burrito filling or add them to a pot of rice and shredded chicken for a quick and tasty lunch.
Why You Should Try This Recipe
- High in Protein: Meals that are high in protein are likely to be more satisfying and keep you full longer. While protein content varies among types of beans, on average, a cup of beans provides 7-10 grams of protein.
- Budget-friendly: A can of beans typically costs around $1. That affordable price makes this three-bean salad an excellent meal for those sticking to a budget. None of the ingredients are expensive and even better, you’re likely to have some of them in your pantry already. To further your savings, you can cook dry beans using your preferred method and use those for this recipe. An entire bag of dry beans is usually about $1-2 and yields around 6 cups of cooked beans, meaning there will be plenty left over for future recipes from black bean brownies to cowboy casserole.
- Versatile: Mexican Three Bean Salad is a dish you can serve in many different ways. It tastes delicious when eaten with tortilla chips. You can also enjoy it as a side dish, on top of cooked chicken, in lettuce cups, or even as part of a burrito.
Recipe Overview
- Serving Size: 238g
- Number of Servings: 8
- Time to Cook: None
- WW Points Per Recipe: 16 WW points per batch, 2 WW points per serving
Ingredients in Mexican Three Bean Salad
- 1 (15-ounce can) no salt added kidney beans: Kidney beans have an earthy flavor that doesn’t overpower the other two types of beans in the salad.
- 1 (15-ounce can) no salt added black beans: Black beans add a firm texture and creamy taste to the dish.
- 1 (15-ounce can) no salt added cannellini beans: The softest beans in the salad, cannellini beans bring a smooth, buttery flavor to the salad which is the ideal complement for the smoky flavors.
- 1/2 cup no salted added canned corn: Corn adds a bright color that makes the salad even more visually appealing and it adds a subtle sweetness.
- 1 small red bell pepper: Red bell peppers add a crisp texture to the dish.
- 1 small green bell pepper: Green bell peppers offer a deeper flavor than their red counterpart for a more savory addition.
- 1/4 small red onion: Red onion is ideal for this recipe because it’s less pungent than white or yellow onions and easily absorbs the flavors of the dressing.
- 3 tablespoons olive oil: Olive oil is the base for the dressing and ensures that the beans and veggies don’t dry out while marinating.
- Juice from 2 medium limes: Fresh lime juice adds a touch of acid which brightens the entire dish for a fresh-feeling meal option.
- 1 teaspoon sugar: Sugar balances the smokiness of the chili powder and cumin. You can also use honey or choose to omit it completely.
- 1 tablespoon red wine vinegar: In addition to the acid from the limes, the red wine vinegar brightens the salad and gives it a more complex flavor. You can use apple cider vinegar as an alternative.
- 1/2 teaspoon chili powder: Chili powder adds a bold, smoky quality to the dish.
- 1/2 teaspoon ground cumin: Cumin adds a toasted, nutty flavor. It’s frequently used in many Mexican-style dishes so this salad will fit seamlessly with your favorite entree.
- 1 teaspoon sea salt: Using no salt added canned beans allows you to control the amount of salt in your dish and reduce the overall sodium. Salt is necessary to season the beans for this dish and one teaspoon is all you need to enhance their flavor. Feel free to add a little more to your preference.
- 1/4 teaspoon ground black pepper: Black pepper adds a subtle spice and enhances the overall flavor of the dish.
- 1 chopped jalapeno: Once you remove the seeds and membranes from the inside of the peppers, jalapenos are very mild.
Instructions for Making Mexican Three Bean Salad
1. In a large bowl or measuring cup whisk the olive oil, red wine vinegar, lime juice, chili powder, ground cumin, salt, sugar, and ground black pepper until well combined.
2. In a separate bowl, gently toss the beans together to mix. Two spoons work well for this. Toss gently because the cannellini beans in particular are soft and may break easily.
3. Add the red onion, red bell pepper, green bell pepper, chopped jalapeno, and corn to the bowl and toss.
4. Pour the olive oil mixture over the salad. Gently toss to coat all of the beans and vegetables. Then cover with plastic and place into the refrigerator for at least 1 hour. The longer it marinates the better it will taste.
5. Serve the salad chilled. Store leftovers in an airtight container in the refrigerator for up to four days.
Variations and Substitutions
- Switch up the beans: Feel free to use any bean varieties that you have on hand. Aside from the beans in this recipe, pinto beans, and garbanzo beans are often used. You can also use only one or two varieties rather than three, and it will still taste delicious.
- Add more veggies: Veggies add a great crunchy to this bean salad which contrasts the creamy texture of the beans. Cubed avocados add a buttery quality to the salad while diced Roma tomatoes can brighten up the dressing with their acidity.
- Adjust the seasoning: This recipe uses a small amount of sugar to balance the flavors but feel free to use honey, a zero-calorie sweetener, or leave it out entirely. You can also customize the salad by using your own blend of spices. I suggest not adding an excessive amount to avoid the seasoning overpowering the dish. You can adjust the amounts to your liking or use a light sprinkle of a blend using similar ingredients such as Trader Joe’s Chili Lime seasoning.
Tips and Tricks for Making Mexican Bean Salad
- Rinse the beans: Dump the canned beans right into a colander and give them a good rinse to remove the excess sodium and liquid from the can. This will improve the overall texture and keep extra liquid from being added to the recipe.
- Mix gently: Some varieties of beans, such as black beans, are firm while others, such as white beans, are often softer. The softer beans tend to break apart more easily when mixed. Gently mix the salad with two spoons or forks to avoid breaking apart the beans. Do not stir as this will cause the beans to become mushy.
- Let it marinate: You can eat this dish right away after mixing, but it tastes the best after marinating. As the beans and veggies absorb the dressing the flavors become more pronounced. 12-24 hours is enough to make a huge difference in the overall taste. This is excellent for party planning because making this dish ahead of time takes another thing off your to-do list once the special day arrives.
- Add a garnish: To make the presentation of this dish even more special, you can add a garnish. Topping with additional cilantro or a sprinkle of cotija cheese can add a salty punch that brings the flavors to the next level. Adding lime wedges around the dish adds a pop of color and an inviting smell to get guests extra excited.
- Warm the chips: If serving alongside tortilla chips, spread the chips onto a baking sheet in a single layer. Warm them in the oven at 350°F for 3-5 minutes until just heated and toasty. They will taste fresher and have a better crunch. Just be sure to keep a close eye on them because they can brown quickly, especially if you’re using a thin cantina-style variety.
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Mexican Three Bean Salad
Easy Summer Side Dish with veggies and a hint of lime flavor.
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 medium limes, juiced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon sugar or honey, optional
- 1/4 teaspoon ground black pepper
- 1 (15-ounce) can no salt added kidney beans, drained and rinsed
- 1 (15-ounce) can no salt added black beans, drained and rinsed
- 1 (15-ounce) can no salt added cannellini beans, drained and rinsed
- 1/4 red onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small jalapeno, seeded and chopped
- 1/2 cup canned corn, drained
Instructions
- In a large bowl or measuring cup whisk the olive oil, red wine vinegar, lime juice, chili powder, ground cumin, salt, sugar, and ground black pepper until well combined.
- In a separate bowl, gently toss the beans together to mix. Two spoons work well for this. Toss gently because the cannellini beans in particular are soft and break easily.
- Add the red onion, red bell pepper, green bell pepper, chopped jalapeno, and corn to the bowl. Then, use two spoons to gently toss.
- Pour the olive oil mixture over the salad. Gently toss to coat all of the beans and vegetables. Cover with plastic and place into the refrigerator for at least 1 hour. The longer it marinates the better it will taste.
- Serve the salad chilled. Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition
Serving: 238gCalories: 214kcalCarbohydrates: 22gProtein: 9.2gFat: 5.5gSaturated Fat: 0.7gCholesterol: 9mgSodium: 256mgPotassium: 467mgFiber: 10gSugar: 2.9gCalcium: 69mgIron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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