Description
This Mexican Three Bean Salad With Lime Vinaigrette is a flavor-packed dish that’s perfect for any occasion. Combining black, kidney, and cannellini beans with fresh bell peppers, corn, and a zesty lime vinaigrette, it’s a healthy and delightful choice for quick lunches or as a side dish at dinner.
Ingredients
Scale
- 1 15 oz can black beans, drained & rinsed
- 1 15 oz can kidney beans, drained & rinsed
- 1 15 oz can cannellini beans, drained & rinsed
- 1 red bell pepper, seeded & diced
- 1 green bell pepper, diced
- 2 cups frozen corn kernels, thawed & drained
- 1 medium red onion, peeled & diced
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 3 tbsp lime juice
- 2 tbsp sugar
- 2 tsp salt
- 2 tsp minced garlic
- 1/4 cup roughly chopped fresh cilantro leaves
- 1/2 tbsp ground cumin
- 1/2 tsp chili powder
- dash of hot sauce (optional)
- freshly ground black pepper, to taste
Instructions
- In a mixing bowl, add the black beans, kidney beans, cannellini beans, red bell pepper, green bell pepper, corn, and red onion.
- Gently toss all the ingredients to combine them evenly.
- In a separate bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, salt, minced garlic, cumin, chili powder, and a dash of hot sauce if using.
- Pour the dressing over the bean mixture and toss until everything is well coated.
- Add freshly ground black pepper to taste.
- Chill in the refrigerator for at least one hour before serving to allow flavors to meld.
Notes
Feel free to adjust the spices according to your taste.
This salad can be made a day ahead and stored in the refrigerator.
Add avocado just before serving for an extra creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg