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!
115-ounce canwhite cannellini beansdrained and rinsed
1bell pepperchopped
1onionchopped
1-½cupscornabout 2 ears
1avocadopeeled and diced
1cupcilantrochopped
Garlic Lime Dressing
½cupolive oil
2limesjuiced
1garlic cloveminced
1teaspooncumin
½teaspoonblack pepper
¼teaspoonsea salt
¼teaspoonchili powder
Instructions
Prepare salad: Mix together beans, peppers, onion, corn, avocado, and cilantro.
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 and mix well to combine. Serve immediately or refrigerate to serve cold.
Notes
Notes + tips: If you avocado is very ripe and soft, try adding it after making the salad and mixing with the dressing so the avocado cubes don't become mushy. Adding sooner will mix avocado in with other veggies (which we like), but if you want your avocado in fuller pieces then add after other ingredients have been mixed.
Leftovers + storage: This salad can be stored in an airtight container in the refrigerator for up to five days and served immediately chilled or heated.
Nutrition notes: This simple mixed 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.
Recipe inspiration source: This recipe is an adaption from AllRecipe’s Mexican Bean Salad, but ingredients and amounts changed over the years we've been making it.