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Final serving of Low-Fat Spicy Mexican Style 3-Bean Salad

Low-Fat Spicy Mexican Style 3-Bean Salad

This recipe for low-fat spicy Mexican style 3-bean salad is so easy to put together – just dump it all into a bowl, mix, let sit, and serve. Perfect for a tailgate party or BBQ. 
4 from 1 vote
Prep Time 10 minutes
Additional Time 50 minutes
Total Time 1 hour
Course Salads, Side Dish
Cuisine Tex-Mex
Servings 6
Calories 182 kcal


  • 1 14.5 ounce can red kidney beans
  • 1 14.5 ounce can black beans
  • 1 14.5 ounce can garbanzo beans
  • 2 Roma tomatoes halved and sliced
  • 1 medium red onion halved and 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


  • Drain and rinse the beans. Combine along with the other ingredients in a large bowl. Refrigerate a few hours at least to allow the flavors to blend. Best served at room temperature.


Serving: 1 servingSodium: 635mgSugar: 3gFiber: 10gCalories: 182kcalPolyunsaturated Fat: 1gFat: 1gProtein: 9gCarbohydrates: 35g
Keyword BBQ, bean salad, side salad, spicy bean salad
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