Mexican Three Bean Salad
Easy Summer Side Dish with veggies and a hint of lime flavor.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Appetizers, Salad, Side Dish
Keyword: 3 bean salad
Servings: 8 servings
- 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
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.
Serving: 238g | Calories: 214kcal | Carbohydrates: 22g | Protein: 9.2g | Fat: 5.5g | Saturated Fat: 0.7g | Cholesterol: 9mg | Sodium: 256mg | Potassium: 467mg | Fiber: 10g | Sugar: 2.9g | Calcium: 69mg | Iron: 2.7mg