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Mexican Three Bean Salad

15 Minutes

2 Servings


Mexican Three Bean Salad


  • In a large bowl, combine beans, corn, bell peppers, red onion, and cilantro.

  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cumin, chili powder, and pepper.

  • Pour dressing over beans and veggies, and mix well. Chill for at least 3-4 hours before serving. Add in diced avocado, if desired right before serving.


1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can cannellini beans, drained and rinsed

1 (15 oz) can corn, drained

1/2 large green bell pepper, chopped

1/2 large red bell pepper, chopped

1 cup red onion, chopped

1/4 cup cilantro, chopped

1/4 cup olive oil

1/4 cup red wine vinegar

1 Tablespoon fresh lime juice

1/2 Tablespoon lemon juice

1 Tablespoon granulated sugar

1/2 Tablespoon salt

1 clove garlic, minced

1 1/2 teaspoon ground cumin

1/4 teaspoon chili powder

fresh ground black pepper to taste

avocado, diced

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