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

Fiesta Style 3 Bean Salad

  • Author: Toni Okamoto
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Salad, Side Dish
  • Cuisine: Mediterranean, Mexican
  • Diet: Vegan

Description

This simple plant-based 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!


Ingredients

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

Optional Additions:

  • 1 avocado, diced (added in step 1)
  • ½ cup of red onion, diced (about ½ medium onion, add in step 1)
  • ½ teaspoon of garlic, minced (about 1 small clove, add in step 1)

Instructions

  1. 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