Southwestern 3 Bean Salad
Bursting with bold flavors and vibrant colors, this Southwestern 3 Bean Salad is the ultimate crowd-pleaser for potlucks, barbecues, or a quick and healthy lunch. Packed with protein-rich black, kidney, and cannellini beans, sweet corn, juicy cherry tomatoes, crunchy red bell peppers, and zesty red onion, this hearty salad comes alive with a touch of fresh cilantro and a hint of optional jalapeño heat. Tossed in a tangy lime and olive oil dressing infused with cumin and chili powder, it’s a fiesta of southwestern-inspired flavor in every bite. Ready in just 15 minutes with no cooking required, this make-ahead recipe is perfect for meal prep and best served chilled, making it as convenient as it is delicious. Whether you’re searching for a vegan side dish or a gluten-free option, this protein-packed bean salad fits the bill beautifully!
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Recipe Information
Ingredients
- 1 cup Black beans (canned, drained, and rinsed)
- 1 cup Kidney beans (canned, drained, and rinsed)
- 1 cup Cannellini beans (canned, drained, and rinsed)
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 medium Red bell pepper (diced)
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Red onion (finely chopped)
- 0.25 cup Cilantro (fresh, chopped)
- 1 small Jalapeño (seeded and minced, optional)
- 3 tablespoons Olive oil
- 3 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the black beans, kidney beans, and cannellini beans. Mix gently to avoid mashing them.
Add the corn, red bell pepper, cherry tomatoes, red onion, cilantro, and jalapeño (if using). Toss gently to incorporate all ingredients evenly.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, salt, and black pepper to create the dressing.
Pour the dressing over the bean and vegetable mixture in the large bowl. Toss well to ensure everything is evenly coated.
Taste and adjust seasoning, adding more lime juice, salt, or spices if desired.
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together.
Before serving, give the salad a final toss and garnish with additional cilantro if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 30.3 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3437 mg | 73% | |
*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.
