Mexican Three Bean Salad
by: claire cary
Loaded with good for you ingredients, this Mexican bean salad is an easy side dish for your next party! It is ready in just 10 minutes and full of flavor.
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Ingredients
Salad:
- 1 can kidney beans
- 1 can black beans
- 1 can cannellini beans
- 1 cup chopped red onion
- 1 red or green bell pepper
- 1 cup halved grape tomatoes
- 1 cup corn
- 1 avocado
- ½ cup chopped cilantro
Dressing:
- 2-3 tbsp hot sauce
- 1 tbsp olive oil
- 1 tsp maple syrup or honey
- 2 tbsp lime juice
- 1 tsp cumin
- ½ tsp mexican chili powder
- ½ tsp salt or to taste
Instructions
- Drain and rinse all of the beans until the water runs clear.
- Add to a large bowl.
- Chop the onion, bell peppers, tomatoes, and defrost the corn if necessary and add to the bowl.
- Whisk all of the dressing ingredients together and pour on top of the salad.
- Top with the avocado and cilantro and enjoy!
Notes
You can use regular chili powder in place of the Mexican chili powder.
Because all hot sauces have very different levels of spice, start with a small amount and add more to your desired level of spicy.
This recipe will store in the fridge for about 5 days.
You can use any type or combination of beans for this recipe. Just be sure to use a total of 3 cans, or 4.5 cups cooked beans.
You can use fresh or frozen corn for this recipe. Be sure to use a total of 1 cup and defrost the corn if necessary before using.
Serving: 1cup / Calories: 205kcal / Carbohydrates: 31g / Protein: 10g / Fat: 5.3g / Fiber: 9.3g / Sugar: 4.3g
