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.

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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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 14 servings

Author: Meme

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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