Bringing great southwest flavours to classic 3-bean salad, this Southwest 3-Bean Salad is great twist on a classic and perfect for your Summer BBQs!
This Southwest 3 Bean Salad brings the flavours of the southwest with a bit of cumin and lime to the bean salad marinade and adds black beans and cilantro to the mix, as well. It’s absolutely delicious and a nice change from the usual.
This salad is also great for those of you who have a garden full of yellow wax beans to use up! That said, if you aren’t a gardener or you’re not feeling boiling fresh beans, go right ahead and use a can of drained, chopped yellow beans here instead.
Ingredients and Substitutions
Beans – this recipe uses 3 cans of canned beans – kidney beans, black beans and yellow beans. You could certainly use canned green beans, if you like, or swap up any of the canned beans to your taste.
- As written, this recipe uses just enough marinating liquid to flavour the beans. If you are used to a bean salad with a lot of marinade, go ahead and double the dressing.
- Cooked and cooled corn kernels would be a nice addition to this salad (though we are often having corn on the cob with a lot of meals this time of year, so I usually leave it out of this bean salad for that reason.)
- Be sure to rinse your canned beans well, in a colander under cold running water. It not only removes all that slimy stuff, but it rinses away some of the salt as well. Drain well to avoid watering down your dressing.
Get the Recipe: Southwest 3 Bean Salad
- 15 oz. canned black beans, drained and rinsed well
- 15 oz. canned red kidney beans, drained and rinsed well
- 15 oz. canned yellow wax beans, drained and rinsed well
- 1/3-1/2 small red onion, sliced in to 2-inch pieces
- Chopped fresh cilantro or parsley
- 1/2 cup white vinegar
- 6 Tablespoons white sugar
- 4 1/2 Tablespoons vegetable oil, or canola or other neutral tasting oil
- 3/4 teaspoon cumin
- 3/4 teaspoon lime zest
- Salt and freshly ground pepper, to taste
- Drain the canned beans and rinse well in a colander under running cold water. Drain well and add to a large bowl. Add chopped red onion.
- Prepare dressing by combining all ingredients and whisking well to combine. Pour over beans and onion and toss to combine well. Cover and refrigerate at least 2 hours, or longer. Keeps well in the fridge if made ahead. To serve, garnish with freshly chopped cilantro or parsley.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!