Southwestern Bean Salad

Southwestern Bean Salad

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 10

    • About This Recipe

    “A wonderful side salad that would compliment any Mexican or Southwestern meal. To make it a main dish, you could add chopped cooked meat of your choice and some shredded Cheddar cheese.”

    Ingredients

  • 1 (15 1/2 ounce) cans kidney beans, rinsed and drained
  • 1 (15ounce) cans black beans, rinsed and drained
  • 1 (15 1/2 ounce) cans garbanzo beans, rinsed and drained
  • 2celery ribs, sliced
  • 1mediumred onion, diced
  • 1mediumtomato, diced
  • 1cupfrozen corn, thawed

    • DRESSING

  • 3/4 cupthick & chunky salsa
  • 1/4 cupvegetable oil
  • 1/4 cuplime juice
  • 1 1/2 teaspoonschili powder
  • 1teaspoonsalt(optional)
  • 1/2 teaspoonground cumin

    • Directions

  • In a bowl, combine beans, celery, onion, tomato and corn.
  • In a small bowl, combine dressing ingredients; mix well.
  • Pour over the bean mixture; toss to coat.
  • Cover and chill for at least 2 hours.

    • Reviews

  • “I made a version of this which I know was not authentic but tasted good! I did not add black beans as I didn’t have any. I did not add corn as we are corn free. I used Recipe #23641, sunflower oil to be soy free (It did leave a sunflower taste I’m not used to) I used bottled lime juice and sea salt.”

  • “Love the different beans in this recipe. So easy to make I found it didnt need the salt. I added a little extra cumin. I also used cherry tomatoes cut in half.Served with fajitas and avocado and shredded cheese. Will be making this again. Thanks for sharing this recipe. Made for the “Cool Beans” in the photo forum.”

  • “What’s not to love about bean salads?Unfortunately I found out my jarred salsa was spoiled, so I just added more tomato (a pint of halved grape tomatoes) and some leftover mild chilis.Used a bit less vegetable oil, and included about a teaspoon of salt.Will be enjoying the leftovers for lunch today.Thanks yooper!”

  • “Great flavour. Easy to make. Good for you. What more is there?”

  • “I really liked this, but I would drain it next time before serving. I think I’d also use Ro-tel or add some jalapenos for some bite. It makes a LOT!”

  • “I’ve made this many times, and it’s always a big hit.Especially a good dish to take to potlucks or get-togethers.So easy to throw together in no time, and very tasty!”

  • “Have been making this wonderful bean salad for years.It is hearty, so tasty and a welcome change from the typical sweet three-bean variety.”

  • “Super tasty and super easy.It’s great to bring for lunch, since it’s packed with protein and loaded with flavor.I didn’t change a thing.”

  • “I made this for a vegetarian potluck. It went together quickly (I had to sub a can of corn for the frozen) and was wonderfully colorful. I used a chipotle chili powder which lent a nice smoky flavor, too, and then garnished with chopped cilantro and green onion. I think next time I might drain it after chilling, though, and transfer to a serving dish as it was rather ‘juicy’ once the dressing sat for a bit. Leftovers would make good burrito filling or a nice side with fajitas. Shredded cheese, sour cream, diced avocado – all these would make wonderful toppings for the salad, too. The kids all loved this as much as the adults, so I know we’ll be making it often. Thanks so much for posting, yooper!”

  • “I found this enjoyable. Very simple to make and easy to adapt if you’re missing ingredients.. I didn’t add salsa because I didn’t have any and added less veg. oil but it was still tasty, kinda like a burrito….humm well maybe not quite. Good none the less.”

  • “This was wonderful.It was easy to make and the dressing was just perfect.It is also a very colorful salad.”

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