Description
This 3 Bean Salad Recipe is perfect for a quick and easy meal that is filling, balanced, and delicious! It is packed with fiber, protein, and Mexican flavors. Save this recipe for your busy weeks, potlucks, or meal prep.
Ingredients
Units
Scale
- 1 cup black beans, cooked/canned
- 1 cup pinto or Peruvian beans, cooked/canned
- 1 cup chickpeas, cooked/canned
- 1 cup corn kernels, cooked/canned
- 1 cup Nature’s Sweet Cherub tomatoes, halved
- 1 large avocado, diced
- 1/2 cup cilantro, minced
- 1/2 red bell pepper, diced
- 1 jalapeno pepper, diced (optional)
- 1/4 tsp garlic powder (optional)
- 2–3 limes, juiced
- Salt and peppers to taste
Instructions
- Use homemade beans or canned. For cold bean salad recipes, I typically use canned.
- Open canned beans/corn, drain, and rinse well.
- Dice vegetables, and add all ingredients to a large mixing bowl.
- Season with salt, pepper, garlic powder, and lime juice to taste.
- Toss evenly and serve with tortilla chips, tostadas, or on a bed of lettuce as a salad.
- Prep Time: 15
- Category: Salads
- Method: No-cook
- Cuisine: Mexican
