0 from 9 votes
Mexican Three Bean Salad Recipe
A fresh, vibrant combination of black, pinto, and red beans with poblano chili makes this Mexican Three Bean Salad a healthy, delicious go-to for any meal or gathering.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 345 kcal
Course:
Salad
Cuisine:
Mexican
Ingredients
- 1/2 c. dried black beans
- 1/2 c. dried pinto beans
- 1/2 c. dried red beans
- 1 yellow bell pepper
- 1 red bell pepper
- 1 fresh poblano chili pepper
- 1 red onion finely diced
- 1/4 c. red wine vinegar
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. canned chipotle chili pepper in adobo sauce stemmed, seeded, and minced
- 1/3 c. olive oil
Instructions
- Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Sort through the beans to remove any debris. Combine the pinto and red beans in a large oven-proof lidded pot, and add enough water to cover the beans by one inch. Place the black beans in a separate oven-proof lidded pot, and again add enough water to cover by one inch. Bake for 75 minutes, then stir and check for doneness. If the beans are not done, continue cooking at 15-minute intervals until the desired firmness is reached.
- Meanwhile, remove the stems and seeds from the peppers, and dice them into small, bean-sized pieces. Dice the onion and combine it with the peppers in a large bowl.
- In a mason jar or other container with a lid, combine the vinegar, salt, black pepper, chipotle chili pepper, and olive oil. Shake until well emulsified.
- Once the beans have cooked, add them to the large bowl with the peppers and onions. Drizzle the dressing over the mixture and toss well to coat.
- Cover and refrigerate until chilled. Use the mason jar to make the dressing.
Cup of Yum
Notes
- Special kudos to Latricia for the conversion: 1 can of beans is equal to 1/2 cup of dried beans, cooked. This conversion makes this recipe perfect for using canned beans—one can of each bean! Thank you, Latricia!
- To store this salad, place it in an airtight container and refrigerate for up to 4 days. The flavors actually improve over time as they marinate. I don't recommend freezing as the texture of the beans and vegetables may become mushy.
- If you've made it ahead, let it come to room temperature before serving, but avoid reheating as it’s best enjoyed cold or at room temperature.
Nutrition Information
Serving
1serving
Calories
345kcal
(17%)
Carbohydrates
42g
(14%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
328mg
(14%)
Potassium
990mg
(28%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
740IU
(15%)
Vitamin C
81mg
(90%)
Calcium
75mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345
% Daily Value*
| Serving | 1serving | |
| Calories | 345kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 328mg | 14% |
| Potassium | 990mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 81mg | 90% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.