Mexican Three Bean Salad
Bursting with bold flavors and vibrant colors, this Mexican Three Bean Salad is a quick and healthy dish that's perfect for any occasion. Packed with protein-rich black beans, kidney beans, and cannellini beans, it’s a hearty yet refreshing choice that's elevated by sweet corn, crunchy red bell pepper, and zesty red onion. Fresh cilantro and a tangy lime dressing seasoned with ground cumin and chili powder give this salad its signature Mexican flair, while an optional jalapeño adds a touch of heat for spice lovers. With just 15 minutes of prep time and no cooking required, this is the ultimate side dish for your next BBQ, potluck, or weeknight dinner. Serve it chilled for a sensationally crisp and flavorful experience!
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Recipe Information
Ingredients
- 1 can (15 oz) Black beans
- 1 can (15 oz) Kidney beans
- 1 can (15 oz) Cannellini beans
- 1 cup (frozen or canned) Corn kernels
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 0.5 cup (chopped) Cilantro leaves
- 3 tablespoons (freshly squeezed) Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.75 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 1 small (optional, finely diced) Jalapeño
Instructions
Rinse and drain the black beans, kidney beans, and cannellini beans thoroughly to remove excess salt or preservatives. Place all the beans in a large mixing bowl.
If using canned corn, drain and rinse it; if using frozen corn, thaw it. Add the corn kernels to the mixing bowl with the beans.
Dice the red bell pepper into small cubes and finely chop the red onion. Add both to the bowl.
Chop the fresh cilantro leaves and add them to the salad mixture.
If using jalapeño for extra heat, finely dice it and add it to the bowl. This step is optional depending on spice preference.
In a small bowl, prepare the dressing by whisking together the lime juice, olive oil, ground cumin, chili powder, salt, and black pepper.
Pour the dressing over the salad and toss everything together until well combined and evenly coated.
Taste the salad and adjust the seasoning with additional lime juice, salt, or black pepper as needed.
Cover the salad and place it in the refrigerator to chill for at least 15-20 minutes before serving. This allows the flavors to meld together beautifully.
Serve the Mexican Three Bean Salad as a side dish or enjoy it as a light, refreshing main meal. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5598 mg | 243% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 30.2 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4151 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
