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4.13 from 8 votes

Mexican Three Bean Salad

An easy veggie ladden bean salad, this one is tossed in a zesty, Summery vinaigrette making it a perfect supper side dish to any grilled meat, or a protein packed meatless meal or snack.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 8


For The Bean Salad

  • 1 15 oz can black beans, rinsed & drained
  • 1 15 oz can kidney beans, rinsed & drained
  • 1 15 oz can cannelloni beans, rinsed & drained
  • 1 red bell pepper seeded & diced
  • 1 green bell pepper seeded & diced
  • 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 or lemon juice
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 tsp minced garlic
  • 1/4 cup roughly chopped fresh cilantro leaves
  • 1/2 tbsp ground cumin
  • dash of hot sauce (optional)
  • 1/2 tsp chili powder
  • freshly ground black pepper, to taste


To Make The Bean Salad

  • Add the beans, peppers, corn, and onion to a mixing bowl. Gently toss to evenly combine.

To Make The Vinaigrette

  • In a smaller bowl, add the remaining ingredients. Use a wire whisk to whip together until evenly combined.
  • Pour the mixture over the veggies. Stir gently to completely coat.
  • Cover the bowl to seal. Refrigerate for an hour, or until chilled. Serve & enjoy!