Mexican Three Bean Salad
User Reviews
5
Mexican Three Bean Salad
Description
The Mexican Three Bean Salad features three types of drained and rinsed canned beans—black, kidney, and great northern beans—combined with diced red bell pepper, red onion, jalapeño chili, chopped cilantro, and creamy avocado. Corn kernels, either grilled on the cob, charred in a skillet, or freshly defrosted, add a smoky sweetness to the mix.
The salad is dressed in a citrus vinaigrette made from olive oil, lime and lemon juice, red wine vinegar, honey, minced garlic, ground cumin, chili powder, salt, and pepper. The vinaigrette ties together the hearty beans and fresh vegetables with flavorful acidity and spice.
This salad suits as a side dish at barbecues or casual meals. Avocado is best added just before serving to prevent browning. It can be prepared ahead by making the vinaigrette and assembling salad components, minus avocado, with avocado incorporated last minute.
Ingredients
- 1 ounces corn bag frozen or 2 to 3 ears fresh
- 1 (15 ounces) black beans canned, drained and rinsed
- 1 (15 ounces) Kidney Beans I used light red, canned, drained and rinsed
- 1 (15 ounces) great northern beans you can use canellini beans as well, canned, drained and rinsed
- 1 red bell pepper diced
- 1 small red onion diced
- 1 jalapeno chili or serrano chili, seeded and diced, optional
- 1/4 cup cilantro fresh, 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 cumin ground
- 1 tablespoon salt
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon ancho chili powder (or any other chili powder)
- cilantro optional, extra, chopped
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.
Notes
- Add avocado just before serving to keep it fresh and prevent browning.
- Char corn kernels in a skillet or grill corn on the cob to enhance flavor before adding to the salad.
- The citrus vinaigrette can be made ahead and stored in a jar for shaking before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 6g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 877mg | 37% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
