Mexican Bean Salad Recipe

This Bean Salad Recipe is a three bean salad (3 bean salad) made with black, kidney and cannellini beans, some vegetables and cilantro all tossed in a delicious bean salad dressing.

This recipe will remind you a bit of 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..  

3 Bean Salad Recipe

• 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 this Three Bean Salad

This is 3 bean salad recipe comes together in about 15 minutes start-to-finish. 

1. Make dressing:  Whisk the ingredients together and refrigerate the ingredients for the dressing and refrigerate before use.
2. Prepare vegetables:  Wash, peel and chop the onions and cucumber  then toss in a large mixing bowl.
3. Rinse beans:  Rinse and drain the canned beans very well and add them to the large mixing bowl.
4. Mix salad:  Drizzle just enough dressing around inside edges of the salad bowl then fold the ingredients into the dressing. This is a good method for tossing salads with dressing, rather than pouring the dressing right on the ingredients which weighs the ingredients down and can make them soggy. We’re just going for a light and even coating on the ingredients. Then gently toss to combine.  s
5. Cilantro:  Sprinkle in chopped cilantro leaves and toss again.
6. Season:  Season with salt and freshly ground black pepper to taste.

How to Prep This 3 Bean Salad Ahead of Time

This is an easy salad to prep ahead of time because we’re working with hearty ingredients. Just prep the ingredients ahead of time, drain and rinse the beans, peel and chop the cucumber, celery and onion and refrigerate in bowls or baggies separately. Whisk the ingredients for the dressing then pour into a mason jar and refrigerate. Dressing always tastes even better if it’s allowed to rest for a couple of hours before serving.  Then when you’re ready to serve, just chop the cilantro and add all of the ingredients to a bowl and toss with the dressing. This salad travels well and it makes a great addition to summer barbecues, picnics and potlucks.  It’s also a filling main for vegans!

Bean Salad Dressing

This 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

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.

What I Love About This Recipe

• It’s quick and easy to make
• Makes a 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 a little added protein

Serving Suggestions

This salad can be served as a healthy side dish with burgers, quesadillas and more.

• Mexican Avocado Chicken Burgers
• Chicken Fajita Stuffed Sweet Potatoes
• Cheesy Quinoa Broccoli Patties
• Baked Chicken Fajita Quesadillas
• Homemade Tortilla Chips

More Healthy Bean Salad Recipes

• Mediterranean Bean Salad
• Black Bean and Corn Salad
• Quinoa Black Bean Salad