Black beans, garbanzo beans, and white beans make up this salad that's perfect as a side dish, dip, or topping.

This is so quick & easy and is a great side dish. It's Mexican inspired but certainly doesn't have to be served with Mexican food.
It's great with some sauteed chicken {seasoned with cumin & chili powder} and some roasted veggies.
It keeps well in the refrigerator and is a really good topping for scrambled eggs. Or try it as an appetizer/dip with some tortilla chips. Or try it on your salad. Or just eat straight from the bowl; that's my preferred method
Mexican Three Bean Salad
Black beans, garbanzo beans, and white beans make up this salad that's perfect as a side dish, dip, or topping.
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Servings: 14 servings
Ingredients
- 15 oz can black beans rinsed & well-drained
- 15 oz can chickpeas rinsed & well-drained
- 15 oz can white beans rinsed & well-drained
- 2 bell peppers diced, any color
- 1 clove garlic minced, optional
- 1 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup cilantro chopped
- ½ cup queso fresco crumbled, optional
Instructions
- In a large plastic or glass bowl, stir together all ingredients except cheese, if using.
- Cover and refrigerate for at least 30 minutes.
- Fold in cheese right before serving, if using.
- Keeps tightly covered in the refrigerator for up to 5 days
Notes
*Can also use feta cheese in place of queso fresco
*Makes 7 cups
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Nutrition Facts
Nutrition Facts
Mexican Three Bean Salad
Serving Size
0.5 cup
Amount per Serving
Calories
117
% Daily Value*
Fat
2
g
3
%
Cholesterol
3
mg
1
%
Potassium
319
mg
9
%
Carbohydrates
17
g
6
%
Fiber
5
g
21
%
Protein
6
g
12
%
Vitamin A
610
IU
12
%
Vitamin C
23.4
mg
28
%
Calcium
69
mg
7
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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