Description
A hearty, colorful bean salad loaded with three types of beans, crisp vegetables, avocado, and a zesty lime-cumin dressing. Perfect for potlucks, meal prep, or as a nutrient-dense side dish!
Ingredients
Scale
- Beans:
- 1 (15 oz) can black beans, rinsed/drained
- 1 (15 oz) can pinto beans, rinsed/drained
- 1 (15 oz) can kidney beans, rinsed/drained
- Vegetables:
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, quartered
- 1/2 red onion, finely diced
- 1 cup corn kernels (fresh, frozen/thawed, or roasted)
- 1 jalapeño, seeded/minced (optional)
- 1 avocado, diced (add before serving)
- Dressing:
- 1/4 cup lime juice (about 2 limes)
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Herbs & Garnish:
- 1/2 cup cilantro, chopped
- 1/4 cup cotija cheese (optional)
- Tortilla chips or strips (for serving)
Instructions
- Combine beans: In a large bowl, gently mix all rinsed beans.
- Add veggies: Stir in bell pepper, tomatoes, onion, corn, and jalapeño.
- Make dressing: Whisk lime juice, olive oil, cumin, chili powder, garlic, salt, and pepper until emulsified.
- Toss: Pour dressing over salad and mix gently. Fold in avocado and cilantro just before serving.
- Chill: Refrigerate 1+ hour to let flavors meld (optional but recommended).
- Serve sprinkled with cotija cheese and tortilla chips on the side.
Notes
- Meal prep: Store undressed salad (without avocado) up to 4 days
- Vegan option: Omit cheese or use nutritional yeast
- Spice control: Remove jalapeño seeds/membranes for mild heat
- Extra protein: Add 1 cup cooked quinoa or diced chicken
- Storage: Keeps refrigerated 3 days (avocado may brown)
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad/Side Dish
- Method: No-Cook
- Cuisine: Mexican/Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg