Go Back
+ servings

Mexican-Style Three Bean Salad Recipe

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!
5 stars (3 ratings)

Ingredients

Mixed Bean Salad

  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can white cannellini beans, drained and rinsed
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1-½ cups corn, about 2 ears
  • 1 avocado, peeled and diced
  • 1 cup cilantro, chopped

Garlic Lime Dressing

  • ½ cup olive oil
  • 2 limes, juiced
  • 1 garlic clove, minced
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon chili 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.

Nutrition Information

Serving: 1serving (1-1.25 cups), Calories: 205kcal, Carbohydrates: 13g, Protein: 2g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 79mg, Potassium: 274mg, Fiber: 4g, Sugar: 3g, Vitamin A: 744IU, Vitamin C: 30mg, Calcium: 19mg, Iron: 1mg