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    Home ยป Recipes ยป Sides ยป Beans ยป Mexican Three Bean Salad

    Mexican Three Bean Salad

    Published: Jun 4, 2013 ยท Updated: Jun 25, 2018 ยท This post contains affiliate links.

    Jump to Recipe Print Recipe

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

    Mexican Three Bean Salad from Living Well Kitchen

    I don't know about you but I'm feeling 22 I really like Mexican

    I also wanted to post this recipe yesterday, but on Sunday night at 9:50 {just 10 minutes shy of my bedtime} my hot water heater started making this very strange noise.

    Being the overly-dramatic cautious person that I am, I naturally thought I was going to blow up.

    [Tweet "Black, garbanzo + white beans make up this tasty #vegan salad perfect as a side, dip, or topping"]

    Mexican Three Bean Salad from Living Well Kitchen

    As I was going over the top 5 things I would grab at that moment to escape my apartment with, I decided to go look at the hot water heater.

    Lo and behold that very strange noise was water leaking from the bottom of my 50 gallon hot water heater.

    I'm not talking about a small leak, I'm talking about pouring.

    It was like a really hot river gushing out of the bottom of the thing.

    Luckily {I guess?}, my hot water heater is in a closet/pantry in my kitchen which has linoleum floors. The rest of my little apartment is carpet.

    Mexican Three Bean Salad from Living Well Kitchen

    Once I realized I probably wasn't going to explode, I grabbed all my towels and threw them on the floor to help absorb the very hot water and picked up anything I really cared about that would get ruined.

    Then I called the people I live under to inform them that my apartment was currently being flooded by a sea of hot water. Probably one of the most unwanted phone calls to receive on a Sunday night {or ever}.

    We turned off the water for the whole house to stop the water from continuing to flow into the water heater. And after about 2 hours and over 40 trips filling up a small ice chest & draining it in my sink we had drained all the water from the tank. I'm pretty sure we also used at least 30 towels {seriously, not an exaggeration}.

    Long story short {ha!}, I was without water on Monday and now have a new hot water heater...yay

    Mexican Three Bean Salad from Living Well Kitchen

    Without water, you can't really do much in your kitchen, so no recipe yesterday.

    But here it is today.

    It 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.

    I served this to my cousins over Memorial Day with some sautéed chicken {seasoned with cumin & chili powder} and some roasted veggies {my go-to easy veggie preparation}.

    Today, I ate it for lunch.

    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 from Living Well Kitchen

    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.
    Print Rate
    Prep Time: 10 minutes
    Total Time: 10 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 TBSP extra virgin olive oil
    • 2 TBSP red wine vinegar
    • 2 TBSP lime juice
    • 1/2 tsp salt
    • 1/2 tsp ground black pepper
    • 1/2 cup cilantro chopped
    • 1/2 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
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo
    Click here for Nutrition Facts

    *
    Nutrition Facts
    Mexican Three Bean Salad
    Amount Per Serving (0.5 cup)
    Calories 117 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0g0%
    Cholesterol 3mg1%
    Potassium 319mg9%
    Carbohydrates 17g6%
    Fiber 5g21%
    Sugar 0g0%
    Protein 6g12%
    Vitamin A 610IU12%
    Vitamin C 23.4mg28%
    Calcium 69mg7%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    *

     

    Meme

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    Black beans, garbanzo beans, and white beans make up this Mexican Three Bean Salad from @memeinge that's perfect as a side dish, dip, or topping. Gluten free, vegetarian with a vegan option recipe

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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