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This Bean Salad Recipe is loaded with black beans, kidney beans, cannellini beans, vegetables and cilantro all tossed in a delicious jalapeno lime vinaigrette.

This Bean Salad Recipe is loaded with black beans, kidney beans, cannellini beans, vegetables and cilantro all tossed in a jalapeno lime vinaigrette

This Mexican bean salad recipe is similar to a classic three bean salad, but we’ve added celery, cucumber, onion, tomato, cilantro and tossed it in a lime vinaigrette spiced up with authentic Mexican flavors..  

This Bean Salad Recipe is loaded with black beans, kidney beans, cannellini beans, vegetables and cilantro all tossed in a jalapeno lime vinaigrette

3 BEAN SALAD RECIPE

This 3 bean salad recipe is made with basic pantry staples and a few simple vegetables.   

  • Black Beans
  • Kidney Beans
  • Cannellini Beans
  • Red Onion
  • Celery
  • Cucumber
  • Tomatoes
  • Cilantro
  • Bean salad dressing

VARIATIONS:

  • Add chopped red pepper
  • Toss in more minced jalapeno (more than whats in the jalapeno dressing)
  • Add corn
  • Sprinkle in Cojita cheese
  • Add green or black olives
  • Sprinkle in a little dried oregano 

HOW TO MAKE BEAN SALAD

This is a 3 bean salad comes together in about 15 minutes start-to-finish.  It’s best if you let the salad chill in the refrigerator for a bit so the beans can marinate in the dressing before serving.

  1. Make dressing:  Mix the ingredients for the dressing and refrigerate before use.
  2. Prepare vegetables:  Wash, peel and chop vegetables.  Add them to a large mixing bowl.
  3. Rinse beans:  Rinse and drain canned beans and add them to the large mixing bowl.
  4. Mix salad:  Drizzle just enough dressing over salad ingredients to lightly coat.  Toss to combine.
  5. Cilantro:  Sprinkle in fresh cilantro leaves and toss again.
  6. Season:  Season with salt and freshly ground black pepper to taste.

This Bean Salad Recipe is loaded with black beans, kidney beans, cannellini beans, vegetables and cilantro all tossed in a jalapeno lime vinaigrette

BEAN SALAD DRESSING 

This bean salad dressing uses simple ingredients to lightly toss your salad with.  You can adjust the seasoning after tossed, adding more or less, to your liking.

  • Lime juice
  • Extra-virgin olive oil (or avocado oil)
  • Garlic, smashed
  • Honey or pure maple syrup 
  • Dijon mustard
  • Jalapeno
  • Cumin powder
  • Salt and freshly ground black pepper to taste

You will likely have a little dressing left-over that you can use to freshen up any leftover bean salad with.

HOW TO MAKE BEAN SALAD DRESSING

This bean salad dressing is quick and easy to make. 

  1. In a small bowl, whisk together the olive oil, lime juice and the rest of the ingredients.
  2. You can also add the ingredients to a mason jar, seal the lid tightly and shake to mix the ingredients well.

This Bean Salad Recipe is loaded with black beans, kidney beans, cannellini beans, vegetables and cilantro all tossed in a jalapeno lime vinaigrette

WHY WE LOVE THIS MEXICAN THREE BEAN SALAD

  • Quick and easy to make
  • Great side dish or vegan main
  • Perfect for potluck and barbecues
  • It’s hight in protein and fiber
  • Great to add to a green salad for the added protein

This Bean Salad Recipe is loaded with black beans, kidney beans, cannellini beans, vegetables and cilantro all tossed in a jalapeno lime vinaigrette

WHAT TO SERVE THIS BEAN SALAD WITH

MORE HEALTHY BEAN SALAD RECIPES

Bean Salad Recipe
Yield: 8 servings

Bean Salad Recipe

Prep Time 15 minutes
Total Time 15 minutes

This Bean Salad Recipe is loaded with black beans, kidney beans, cannellini beans, vegetables and cilantro all tossed in a jalapeno lime vinaigrette.

Ingredients

  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1/4 cup red onion, chopped fine
  • 3/4 cup celery, chopped
  • 1 small cucumber, peeled seeded and chopped
  • 3/4 cup fresh cilantro, chopped
  • 2 tomatoes, chopped fine

Bean Salad Dressing

  • 1/4 cup lime juice
  • 1/2 cup extra-virgin olive oil (or avocado oil)
  • 1 clove garlic, smashed, peeled and minced
  • 2 tablespoons plus 1 teaspoon honey or pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon jalapeno, minced
  • 1/4 teaspoon cumin powder
  • salt and freshly ground black pepper to taste

Instructions

  1. In a large bowl, add the ingredients for the salad and toss.
  2. Drizzle the dressing over the ingredients and toss again.
  3. Refrigerate for 45-60 minutes before serving.

For the Bean Salad Dressing

  1. Add ingredients to a mason jar and shake well until blended. Refrigerate before using.

Notes

VARIATIONS:

  • Add chopped red pepper
  • Toss in more minced jalapeno (more than whats in the dressing)
  • Add corn
  • Sprinkle in Cojita cheese
  • Add green or black olives
  • Sprinkle in a little dried oregano 

© The Harvest kitchen
Cuisine: Mexican / Category: Salads