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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


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!


  • 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)


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


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