Mexican Three Bean Salad, a simple cold vegan bean salad featuring black beans, kidney beans, and white beans. Mixed with corn, avocado, and cilantro, this plant-based mixed bean salad is easy and delicious!

Mexican-Style Three Bean Salad Recipe

(15 oz, 439 g) black beans, drained and rinsed

(15 oz, 439 g) kidney beans, drained and rinsed

bell pepper, chopped

onion,

1-½ cups (about 2 ears) corn (use frozen if not in season)

avocado,

cilantro, chopped

olive oil

limes

garlic clove,

cumin

black pepper

sea salt

chili powder

Prepare salad: Mix together beans, peppers, onion, corn,...

Prepare salad: Mix together beans, peppers, onion, corn, avocado, and cilantro.

Prepare dressing: Blend or whisk together olive oil,...

Prepare dressing: Blend or whisk together olive oil, lime juice, garlic, cumin, pepper, salt, and chili powder.

Combine: Add garlic lime dressing to bean salad...

Combine: Add garlic lime dressing to bean salad and mix well to combine. Serve immediately or refrigerate to serve cold.

mexican-style three bean salad recipe

Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Author : Kristina Todini, RDN

Ingredients

Instructions

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