Description
A fresh Mexican-inspired three bean salad loaded with vegetables, tossed in a zesty lime dressing, and ready in just 10 minutes.
Ingredients
Scale
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 1 cup chopped red onion
- 1 red or green bell pepper chopped
- 1 cup halved grape tomatoes
- 1 cup corn fresh or thawed frozen
- 1 avocado diced
- 1/2 cup chopped cilantro
- 2 to 3 tablespoons hot sauce
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon Mexican chili powder
- 1/2 teaspoon salt
Instructions
- Drain and rinse the kidney beans black beans and cannellini beans until the water runs clear
- Add the beans to a large mixing bowl
- Chop the red onion bell pepper and halve the grape tomatoes then add them to the bowl
- Add the corn to the bowl making sure frozen corn is thawed first
- Whisk together the hot sauce olive oil maple syrup or honey lime juice cumin chili powder and salt in a small bowl
- Pour the dressing over the bean mixture and toss gently to combine
- Fold in the diced avocado and chopped cilantro then serve
Notes
- Use regular chili powder if Mexican chili powder is unavailable
- Start with a small amount of hot sauce and add more depending on your spice preference
- Store the salad in the refrigerator for up to five days
- Use any combination of beans as long as the total equals about three cans or 4.5 cups cooked beans
- Fresh or frozen corn can be used but thaw frozen corn before adding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 205
- Sugar: 4.3g
- Sodium: 350mg
- Fat: 5.3g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9.3g
- Protein: 10g
- Cholesterol: 0mg