Mexican-Style Three Bean Salad

A white plate with mixed bean and vegetables salad on a blue table with a bowl of avocados.

5 from 3 reviews

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



For Salad

For Dressing


  1. To make dressing: blend or whisk together olive oil, lime juice, garlic, cumin, pepper, salt, and chili powder.
  2. To make salad: Mix together beans, peppers, onion, corn, avocado, and cilantro with dressing. Serve immediately or chill in refrigerator to serve cold.


Notes // Tips

Leftovers & Storage: This Mexican Three Bean Salad can be stored in an airtight container in the refrigerator for up to five days and served immediately chilled or heated.

Nutrition: This simple bean salad is vegan, gluten-free, and a great choice as a main or a side dish. It is high in fiber, high in healthy fats, low in sugar, a good source of plant-based proteins, and cholesterol free. It is also an excellent source of vitamin C and a good source of iron, which is a nutrient of concern for those following a plant-based diet.


Keywords: vegan mexican three bean corn salad