Mexican Three Bean Salad With Lime Vinaigrette

mexican three bean salad in a white serving bowl

4.13 from 8 votes

Mexican Three Bean Salad With Lime Vinaigrette

Mexican three bean salad is a bright, colorful, refreshing dish perfect for the summer. Served cold, this versatile dish is a hit as a side dish at any potluck or barbecue or as a light but filling meatless main.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Dip, Lunch, Side Dish, Vegetable

Cuisine: American, Mexican, Southwestern, Tex Mex

Servings:

Calories: 389kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Bean Salad

1 15 oz can black beans, drained & rinsed
1 15 oz can kidney beans drained & rinsed
1 15 oz can cannelloni beans drained & rinsed
1 red bell pepper seeded & diced
1 green bell pepper
2 cups frozen corn kernels thawed & drained
1 medium red onion peeled & diced

For The Vinaigrette

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

US Customary - Metric

Instructions

To Make The Bean Salad

Add the beans, peppers, corn, and onion to a mixing bowl. Gently toss to evenly combine.
1 15 oz can black beans,, 1 15 oz can kidney beans, 1 15 oz can cannelloni beans, 1 red bell pepper, 1 green bell pepper, 2 cups frozen corn kernels, 1 medium red onion

To Make The Lime Vinaigrette

In a smaller bowl, add the remaining ingredients. Use a wire whisk to whip together until evenly combined.
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, freshly ground black pepper, to taste
Pour the mixture over the veggies. Stir gently to completely coat.
Cover the bowl to seal, then refrigerate for an hour, or until chilled.
Uncover, stir well, serve & enjoy!

Notes

I normally empty the canned beans into a colander, let the liquid drain off and then rinse them until the water dripping off the bottom is clear.
You can make this with all one type of beans if you prefer but you will lose some of the texture.
When I serve it, I often add some diced avocado onto my portion. Don't do that ahead of time though or the avocado will get brown and mushy.
Make a double batch of this for meal prep and enjoy it all week. You can make it even easier on yourself and portion it out into single serve mason jars or tupperware and store the lot in the fridge.

Nutrition