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–+ servings
A bowl of bean salad with diced avocado

Mexican Three Bean Salad

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This Mexican Three Bean Salad is chock full of veggies, protein-rich beans, and southwest flavor. Enjoy it as a side dish for Taco Night, OR make it the main event by stuffing it into tortillas for a delicious meatless meal!
Course Salad
Cuisine Mexican
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 10 servings
Calories 246
Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1/2 large green bell pepper, chopped
  • 1/2 large red bell pepper, chopped
  • 1 cup red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 Tablespoon fresh lime juice
  • 1/2 Tablespoon lemon juice
  • 1 Tablespoon granulated sugar
  • 1/2 Tablespoon salt
  • 1 clove garlic, minced
  • 1 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • fresh ground black pepper to taste
  • avocado, diced

Instructions

  • In a large bowl, combine beans, corn, bell peppers, red onion, and cilantro.
  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cumin, chili powder, and pepper.
  • Pour dressing over beans and veggies, and mix well. Chill for at least 3-4 hours before serving. Add in diced avocado, if desired right before serving.

Nutrition

Calories: 246kcal | Carbohydrates: 38g | Protein: 11g | Fat: 6g | Sodium: 445mg | Potassium: 466mg | Fiber: 10g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 17.3mg | Calcium: 57mg | Iron: 3.6mg