Description
A quick and nutritious Mexican Three Bean Salad, perfect for summer barbecues or as a side dish.
Ingredients
Scale
- 1 can (15 oz or 425g) kidney beans, rinsed and drained
- 1 can (15 oz or 425g) black beans, rinsed and drained
- 1 can (15 oz or 425g) cannellini beans, rinsed and drained
- 1 cup (150g) chopped red onion
- 1 red or green bell pepper, diced
- 1 cup (150g) halved grape tomatoes
- 1 cup (150g) corn, drained
- 1 avocado, diced
- 1/2 cup (15g) chopped cilantro
- 2–3 tablespoons hot sauce, to taste
- 1 tablespoon olive oil
- 11/2 teaspoon maple syrup or honey
- 2 tablespoons lime juice, fresh
- 11/2 teaspoon cumin
- 1/21/2 teaspoon Mexican chili powder
- 1/21/2 teaspoon salt, or to taste
Instructions
- Mixing the Beans: Start by tossing together the kidney beans, black beans, and cannellini beans in a large bowl. Ensure you rinse the beans well to avoid a soupy salad. Mix well until all the beans are integrated and the colors begin to pop.
- Add in the Veggies: Next, add the chopped red onion, diced bell pepper, and halved grape tomatoes to the bean mixture. Ensure the veggies are not chopped too large so they mix nicely. Notice the vibrant colors and inviting aroma as you incorporate them.
- Pour on the Dressing: Drizzle the lime juice and hot sauce over the mixture. Make sure everything is nicely coated for amazing flavor and adjust the hot sauce according to your spice preference to prevent them from overpowering the salad.
- Let It Chill: Allow the salad to sit for about 15 minutes. This waiting time enhances the flavors. Skipping this step may make the salad taste flat, so patience is key here!
- Finish with Avocado: Right before serving, gently fold in the diced avocado. Ensure the pieces remain intact to maintain texture, as mixing too vigorously can turn the avocado into mush.
Notes
- Storage Tips: Refrigerate: Store in an airtight container at 36 to 40 degrees F for about 5 days.
- Expert Tips: Rinse beans well to prevent a soupy salad.
- For a spicier kick, start with less hot sauce during mixing and adjust to your taste preference.
- To keep avocado fresh, add it just before serving to prevent browning.
- Reheating Instructions: This salad is served cold and does not require reheating.
- Serving Suggestions: Serve with tortilla chips as a dip.
- Pair with grilled chicken or fish for a complete meal.
- Use as a filling for burritos or tacos.
- Recipe Variations: Add diced jalapeño for extra heat.
- Incorporate fresh corn off the cob for added sweetness.
- Substitute lime juice with lemon for a different zing.
- Ingredient Notes: Use low-sodium canned beans for a healthier option.
- Select firm bell peppers and fresh, vibrant cilantro.
- For swapping, if you run out of Mexican chili powder, a blend of paprika and cayenne can offer a similar flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 4.3g
- Sodium: Not specified
- Fat: 5.3g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 31g
- Fiber: 9.3g
- Protein: 10g
- Cholesterol: Not specified