Description
Vibrant and flavorful this Easy Mexican Three Bean Salad is simple to make and a crowd-pleaser!
Ingredients
Scale
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)