Fiesta Style 3-Bean Salad

Fresh Bean & Corn Salad Recipe | World of Vegan | #salad #beans #vegan #lunch #worldofvegan

This fiesta style 3-bean salad recipe can be made in moments and is wicked cheap! Plus, it's packed with protein and nutrients to fuel your body. Hello, delicious fiesta salad...and hello, health!

Course Main Course, Salad, Side Dish

Cuisine Mediterranean, Mexican

Keyword 3-bean salad, three-bean salad, vegan 3-bean salad, vegan three-bean salad

Prep Time 10

Total Time 10

Servings

Calories 98kcal

Author Toni Okamoto

Ingredients

1 15-ounce can pinto beans (drained and rinsed)
1 15-ounce can black beans (drained and rinsed)
1 15-ounce can chickpeas (drained and rinsed)
1 15-ounce can unsalted corn (drained and rinsed)
¾ cup diced tomato
¼ cup chopped cilantro
3 to 4 tablespoons lemon or lime juice (about 1 small lemon or lime)
Salt to taste

Optional Additions:

1 avocado diced
½ cup chopped red onion (about ½ medium onion)
½ teaspoon garlic minced (about 1 small clove)

Instructions

In a large bowl, mix together all the ingredients. The salad can be served chilled or at room temperature.

Notes

Toni’s Tips: To make this a meal, serve it over a bed of brown rice. If your canned beans and corn have salt, you don’t have to add salt to the dish.

Testers’ Tips: “I like salads with crunch and seasonings, so I recommend adding some matchstick-sized pieces of jicama or carrot, and maybe some cumin or chili powder. If serving over rice, definitely skip the crunchies, but I love this over lettuce!” —Susan M. from Kingsland, GA

Nutrition