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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.
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