Black beans, garbanzo beans, and white beans make up this salad that's perfect as a side dish, dip, or topping.
This is so quick & easy and is a great side dish. It's Mexican inspired but certainly doesn't have to be served with Mexican food.
It's great with some sauteed chicken {seasoned with cumin & chili powder} and some roasted veggies.
It keeps well in the refrigerator and is a really good topping for scrambled eggs. Or try it as an appetizer/dip with some tortilla chips. Or try it on your salad. Or just eat straight from the bowl; that's my preferred method
Mexican Three Bean Salad
Ingredients
- 15 oz can black beans rinsed & well-drained
- 15 oz can chickpeas rinsed & well-drained
- 15 oz can white beans rinsed & well-drained
- 2 bell peppers diced, any color
- 1 clove garlic minced, optional
- 1 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoon lime juice
- ยฝ teaspoon salt
- ยฝ teaspoon ground black pepper
- ยฝ cup cilantro chopped
- ยฝ cup queso fresco crumbled, optional
Instructions
- In a large plastic or glass bowl, stir together all ingredients except cheese, if using.
- Cover and refrigerate for at least 30 minutes.
- Fold in cheese right before serving, if using.
- Keeps tightly covered in the refrigerator for up to 5 days
Notes
Nutrition Facts
Leave a Reply