This Mexican Three Bean Salad is quick, easy and the perfect make-ahead salad to serve at dinner parties and potlucks. This protein-rich bean salad is loaded with Mexican flavors and always a favorite!
This 3 Bean Salad is insanely delicious and very easy to make. It is one of my go-to recipes every time I have company or need to bring a dish to a potluck or event. This bean salad is the ultimate stress-free, make-ahead, vegetarian, crowd-pleasing side dish you must have in your repertoire.
Packed with vegetables and protein-rich beans, this Three Bean Salad is also perfect served as a light lunch. Add a couple of warm tortillas and you are set! This Mexican salad can also be served as an appetizer or party dip with crispy tortilla chips. Just like the popular Texas Caviar, this flavor packed dish will be a hit at any party!
I have updated this post to give you more insights, information and to answer some questions I get asked often. Same photos and same delicious recipe!
Mexican Three Bean Salad Ingredients
- Beans – I use canned beans. I used black beans, light red kidney beans and great northern beans. Feel free to use any canned bean you may have at home.
- Bell Peppers – Diced. I used red bell peppers but any color works.
- Onions – Diced. I use red onions, you can use brown or white onions as well.
- Roasted Corn – Below I give you instructions on how to easily roast/char corn at home.
- Avocado – Chopped. Only add the avocado when ready to serve.
- Cilantro – Chopped. If you don’t like cilantro, use parsley instead.
- Jalapeno – Seeded and diced.
- The Citrus Vinaigrette – Fresh lemon and lime juice, cilantro, red wine vinegar, fresh garlic, oil, cumin, chili powder and a bit of honey to balance all the flavors!
How To Make This Three Bean Salad
- Mix all the bean salad ingredients in a large bowl.
- In a small bowl whisk the citrus vinaigrette ingredients. You can also put all the ingredients in a jar and give it a shake. Done!
- Pour the vinaigrette over the salad and mix.
You have questions? We have answers!
I’m short on time, do I have to use roasted corn for this recipe?
No. Frozen corn (thawed) can be used also, just keep in mind that roasting the corn adds a nutty toasted flavor to the dish. Canned corn is another option. Of course, canned roasted corn is now readily available at supermarkets.
How long will this 3 Bean Salad keep?
Refrigerated in an air tight container, without the avocado, this salad will keep for about 3-4 days.
How To Roast Corn
- In a Cast Iron Skillet: Heat a 10-inch cast iron skillet over medium hot heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred.
- On the Grill: Shuck and clean the corn. You don’t have to worry about removing every piece of silk as it will burn on the grill. Heat your grill to medium hot. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.
3 Bean Salad Recipe Tips
- Add the chopped avocado when you are ready to serve the salad to prevent discoloration. Although the dressing has citrus, the avocado tends to look a bit mush when added in advanced.
- You can serve the salad immediately, (I couldn’t wait and had to have a serving right away) but know that the flavors will develop and intensify the longer the salad sits in the refrigerator. 2 hours is perfect but more time won’t hurt it either!
Wondering What To Serve With This Amazing Easy Three Bean Salad?
- Tequila Lime Chicken
- Lemon and Herb Roasted Chicken
- Bourbon and Peach BBQ Ribs in the Oven
- Baked Pork Chops
- Baked Salmon Recipe
Take A Look At These Other Salad Recipes:
Follow me on social media for more recipe ideas & inspiration! Pinterest Facebook Instagram My Newsletter
Mexican Three Bean Salad
Ingredients
- 1 12 ounces bag frozen corn or 2 to 3 ears of fresh corn
- 1 (15 ounces) can black beans, drained and rinsed
- 1 (15 ounces) can kidney beans, drained and rinsed (I used light red)
- 1 (15 ounces) can great northern beans, drained and rinsed (you can use canellini beans as well)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeño or serrano chili, seeded and diced (optional)
- 1/4 cup fresh cilantro, chopped
- 1-2 avocado, chopped
For the Citrus Vinaigrette
- 1/2 cup olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ancho chili powder (or any other chili powder)
- extra chopped cilantro (optional)
Instructions
TO PREPARE THE CORN
METHOD #1: On a Cast Iron Skillet or Regular Skillet (frozen corn)
- Heat a 10 inch cast iron skillet over medium hot heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.
METHOD #2: On a grill (on the cob)
- Shuck and clean the corn. You don’t have to worry about removing every piece of silk as it will burn on the grill.
Heat your grill to medium hot. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.
METHOD #3
- Defrost the corn and use it as is.
To Make the Citrus Vinaigrette
- In a small bowl whisk together the oil, lime juice, red wine vinegar, lemon juice, honey, minced garlic, ground cumin, salt, pepper and chili powder and cilantro.
You can also put all the ingredients in a lidded jar and shake!
Assemble the Salad
- In a large bowl combine the corn, beans, bell pepper, onions and jalapeño (if using).
- Pour the Vinaigrette over the beans and vegetables. Mix well to combine.
At this point, you can serve it (just fold in the chopped avocado gently), or you can refrigerate for a few hours. The flavors will develop as the salad sits. Just add the avocado before serving. - Taste and adjust seasoning. Garnish with extra chopped cilantro, if desired.
Brianna Tyler says
Delicious! We were on a time crunch so I didn’t cook anything. I used canned corn, lessened the amount of salt, and didn’t have red wine vinegar so I used apple cider vinegar. it turned out amazing. This is a new staple in my “cook” book. Thanks, Kathy, for sharing this with us!
Kathy McDaniel says
You are welcome and thank you for the feedback.
Drew458 says
Wonder if this is even better with a can of of Rotel tomatoes and chilis?
Kathy says
Hi Drew, I’m not sure as I have not try it myself but it definitely won’t hurt. Fresh tomatoes and jalapeños is also a great idea. Let me know how it turns out.
Drew458 says
1 can Rotel diced tomatoes with chile works fine, doesn’t overwhelm the beans and peppers. Fresh ground cumin if you can, use up to 2 tsp if you want a stronger taco-y earthy taste. Fresh ground ancho is best too. 1 each medium diced red and yellow pepper. Pinto beans will work instead of kidney beans. A bit less salt. Honey instead of white sugar is the way to go. This recipe makes a lot of vinagerette, so toss the bean mix every couple hours while it ceviches, if you’re going to let it chill for a full day before serving, and then use slotted spoon to drain excess when you fill your serving bowl. This is a very adaptable recipe, so play with it, as you’re going to make this one many many times. It’s that good.
Janet King says
Really liked this recipe but will adjust the salt to 1/2 next time. Salt seems to be the dominant taste.
Susan Guest says
I found this to be a VERY flavorful, filling dish. one adjustment I found, I extended the length of time it tasted fresh by straining it the 2nd day and tossing it with just a bit of Italian dressing and lime juice
Susan says
My family loves this recipe! Eat it as a side dish or a main dish on taco night. Suits my vegan and non vegan family members…thanks for sharing. Btw I skipped the salt and up the cumin love love this recipe
Kristina says
I plan to write this one down so I know I’ll always have it to refer to, super tasty as soon as it was finished (minus avocados). I am super excited to taste it after it chills in the fridge for a few hours!
Pam Davis says
A tablespoon of salt. Really!!
Kathy says
It’s a lot of beans! Please adjust to your taste! Thanks.
Alex Lord says
Readers keeps asking how long this bean salad last…in my experience, once everyone takes a bite, you’ll be lucky if it lasts 12 to 24 hours.