This versatile Mexican Three Bean Salad is delicious all on its own, tossed in a big green salad, or stuffed inside tortillas with grilled chicken or shrimp.
15 ouncescanned white beans , rinsed and drained
15 ouncescanned garbanzo beans (chickpeas), rinsed and drained
15ouncescanned black beans, rinsed and drained
1cupfrozen cornthawed and drained
1cupdiced red onion
1smallgreen bell pepperseeded and diced
1smallred bell pepperseeded and diced
1jalapenoseeded and diced
1/3cupchopped cilantro or fresh Italian parsley
For the dressing
1/4cupapple cider vinegar
2tablespoonssugarif you like a sweeter dressing use 3 tablespoons
1teaspoonsaltplus additional to taste
fresh ground black pepper to taste
In a large bowl, combine the beans, corn, onion, bell peppers, and jalapeno pepper.Add all of the dressing ingredients to a small bowl or measuring cup and stir to combine well. Add as much as desired to the bean mixture (it should be well saturated) and toss to coat the ingredients well. Sprinkle with the cilantro or parsley and stir again.
Cover and refrigerate for at least 2 hours before serving.It will keep well for several days if stored in an airtight container in the refrigerator.
Mexican Three Bean Salad
Amount Per Serving
Calories 325Calories from Fat 135
% Daily Value*
Saturated Fat 2g13%
Vitamin A 350IU7%
Vitamin C 28.3mg34%
* Percent Daily Values are based on a 2000 calorie diet.