Go Back
–+ servings
Final serving of Low-Fat Spicy Mexican Style 3-Bean Salad

Mexican 3-Bean Salad (Light, Fresh, & Spicy)

LindySez
This Mexican-style 3-bean salad is bright, lightly spicy, and anything but heavy. A tangy vinaigrette, fresh vegetables, and a mix of beans come together for a make-ahead salad that’s perfect for BBQs, picnics, or easy weeknight meals.
3.34 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Additional Time 50 minutes
Total Time 1 hour
Course Salads, Side Dish
Cuisine Tex-Mex
Servings 8
Calories 182 kcal

Ingredients
  

For the Salad

  • 1 (14.5 ounce) can red kidney beans rinsed and drained
  • 1 (14.5 ounce) can black beans rinsed and drained
  • 1 (14.5 ounce) can garbanzo beans rinsed and drained
  • 2 Roma tomatoes diced, or other seasonal tomato
  • ½ cup red onion thinly sliced
  • ½ cup cilantro coarsely chopped
  • 1 (4 ounce) can roasted chopped green chilies (such as Ortega)
  • ½ cup salsa hot, medium, or mild, your choice
  • 1 large lime juiced or to taste
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions
 

Drain and rinse the beans well

  • This keeps the salad clean-tasting and not overly starchy

Build the salad

  • In a large bowl, combine the beans, tomatoes, red onion, cilantro, and green chilies.

Add the Flavor

  • Stir in the salsa, lime juice balsamic, and cumin. toss well. Taste and season for salt. (Tip) beans absorb seasoning - don't be shy here).,

Let it sit

  • Cover and refrigerate for at least 1 - 2 hours so the flavors come together.

Bring to room temperature

  • This wakes up the flavors. Taste and adjust seasonings. Serve.

Notes

  • Gets better as it sits—great make-ahead
  • Add jalapeño or chili if you like more heat

Nutrition

Serving: 1 servingCalories: 182kcalCarbohydrates: 35gProtein: 9gFat: 1gPolyunsaturated Fat: 1gSodium: 635mgFiber: 10gSugar: 3g
Keyword BBQ, bean salad, side salad, spicy bean salad
Tried this recipe?Let us know how it was!