Easy Mexican Three Bean Salad! If you’re looking for a simple, satisfying, and flavor-packed side dish, you’ve got to give this a try!
Vibrant and flavorful this Easy Mexican Three Bean Salad is simple to make and a crowd-pleaser! Loaded with hearty kidney beans, black beans, and pinto beans, all coated in a zesty Mexican spice blend, this salad bursts with bold flavors and satisfying texture. It’s the ideal dish for potlucks, picnics, barbecues, and holiday gatherings — versatile, refreshing, and incredibly delicious.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Honestly, I can’t get enough of this bean salad — it’s become a family favorite! Every time I make it, my loved ones ask for seconds, and it’s always gone in no time. The combination of tender beans tossed in a flavorful Mexican-inspired dressing makes it irresistibly tasty.
Tips for Success:
- Flavor Profile: This Easy Mexican Three Bean Salad is delicious and full of hearty beans coated in tasty Mexican spices.
- Amount of Pure Maple Syrup: Our family was divided over the amount of maple syrup that was needed to create the perfect amount of sweetness. Feel free to use less or add more.
- Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
- Seasoning: This dressing is easily customizable. Additional seasoning can be added even after the salad has been dressed. Simply sprinkle in more seasonings (chili powder, smoked paprika, etc.) and mix it in.
- Green Onions versus Red Onions: We did several kitchen tests using green onions, then red onions. We loved both equally. Feel free to use your favorite onion.
- Optional – Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong. In this bean salad, mild red onion perfectly complements the flavor. Two – it ever so slightly reduces the crunch. The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch. Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.
- Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
- Amount of Sea Salt: Our family was completed divided over the amount of sea salt that was needed to perfectly season the salad.
- Serving after Refrigerating: This recipe is best when served immediately after making. If serving after refrigeration, remove from the refrigerator at least 30 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again.
- Serving Ideas: We absolutely loved this bean salad in a wrap with chopped avocado and over toast or simply served as a bean salad. The kids loved it with baked tortilla chips. We had family members who served it over baked potatoes and steamed rice. This easy bean salad is super versatile and full of flavor.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This bean salad does not freeze well.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Whisk (or fork)
If you try this tasty salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Easy Mexican Three Bean Salad
- Prep Time: 15 Minutes
- Total Time: 15 Minutes
- Yield: 8 Cups 1x
- Category: Salad
- Cuisine: Mexican Inspired
- Diet: Vegan
Description
Vibrant and flavorful this Easy Mexican Three Bean Salad is simple to make and a crowd-pleaser!
Ingredients
Salad Base Ingredients:
- 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
- 1 – [ 15.5 oz. can ] kidney beans, drained and rinsed
- 1 – [ 15.5 oz. can ] black beans, drained and rinsed
- 1 – [ 15.25 oz. can ] corn, drained
- 4 to 6 green onions, thinly sliced (or diced red onion) *
- ½ cup diced red bell pepper
- ½ cup sliced black olives (optional)
Dressing Ingredients:
- ¼ cup tomato sauce
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon lime juice (+/-)
- 2 teaspoons tahini
- 2 teaspoons pure maple syrup (+/-) *
- 1 ½ teaspoons regular chili powder (+/-) *
- ½ teaspoon smoked paprika (+/-)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch to 1 ¼ teaspoons sea salt (+/-) *
Optional Ingredients:
- Freshly chopped cilantro
- Chopped avocado
Serving Ideas:
- In a wrap
- On toast
- Over rice
- Over a baked potato
- With tortillas
- Over lettuce (like a salad)
Instructions
- Place all the Salad Based Ingredients into a large bowl, mix to evenly distribute the ingredients, then set aside.
- Place all the remaining Dressing Ingredients into a small bowl and whisk until smooth and emulsified.
- Pour the dressing over the salad ingredients, mix well to thoroughly coat all the ingredients. If desired, top with freshly chopped cilantro and chopped avocado. Serve and enjoy! Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 8 cups (serves 6 to 8)
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