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!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Mexican
Servings: 4
Calories: 98kcal
Author: Toni Okamoto
Ingredients
115-ounce canpinto beans (drained and rinsed)
115-ounce canblack beans(drained and rinsed)
115-ounce canchickpeas(drained and rinsed)
115-ounce canunsalted corn(drained and rinsed)
¾cupdiced tomato
¼cupchopped cilantro
3 to 4tablespoonslemon or lime juice(about 1 small lemon or lime)
Saltto taste
Optional Additions:
1avocadodiced
½cupchopped red onion(about ½ medium onion)
½teaspoongarlicminced (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