Kevin Olson
@kevinnoslo
Mexican Three-Bean Salad
A vibrant and refreshing Mexican Three-Bean Salad packed with protein and flavor, perfect for a light meal or as a side dish at gatherings. This salad combines black beans, kidney beans, and cannellini beans with colorful bell peppers, corn, and a zesty dressing, making it a nutritious and delicious option for any occasion.
Details
- Cuisine:mexican
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:19
- Views:4
Recipe Information
- Prep time20 min.
- Total time20 min.
- Servings8
Ingredients
- 1 (15 ounce) can, rinsed and drained
- 1 (15 ounce) can, rinsed and drained
- 1 (15 ounce) can, rinsed and drained
- 1, chopped
- 1, chopped
- 1 (10 ounce) package, thawed
- 1, diced
- 1/2 cup
- 1/2 cup
- 1/4 cup, chopped
- 2 tablespoons
- 1 tablespoon
- 1 clove, crushed
- 2 tablespoons, or to taste
- 1 tablespoon, or to taste
- 1 1/2 teaspoons
- 1 1/2 teaspoons
- 1/2 teaspoon, or to taste
- 1 dash, or to taste
Cooking Instructions
Follow our step-by-step guide on how to make Mexican Three-Bean Salad.
Step 1
In a spacious mixing bowl, blend together black beans, kidney beans, cannellini beans, diced green and red bell peppers, thawed corn, and chopped red onion.
Step 2
In a smaller bowl, whisk together olive oil, red wine vinegar, fresh cilantro, lime juice, lemon juice, minced garlic, white sugar, salt, ground cumin, and black pepper.
Step 3
Taste and adjust the seasoning with chili powder and hot pepper sauce to suit your palate.
Step 4
Drizzle the vibrant dressing over the bean medley and gently toss until everything is beautifully coated.
Step 5
Cover the salad and let it chill in the refrigerator for about an hour, allowing the flavors to harmonize.
Step 6
When ready to serve, enjoy this refreshing salad cold, garnished with extra cilantro for a burst of color and flavor.
Step 7
This dish not only delights the taste buds but also brings a splash of color to your table, making it perfect for gatherings or a light meal.