Bringing great southwest flavours to classic 3-bean salad. A great twist on a classic and perfect for your Summer BBQs!
I love classic 3-Bean salad, but I’m always open to a little twist on a classic. 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.
Cook’s Notes for Southwest 3-Bean Salad
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.
Canned beans here come in both 15 and 19 oz sizes. If you have the large 19 oz size cans, simply increase the amount of wax beans a bit as well to keep a nice balance. You might also want to increase the amount of dressing as well.
Southwest 3-Bean Salad
Ingredients
- 15 oz black beans canned, drained and rinsed well
- 15 oz red kidney beans canned, drained and rinsed well
- 2 1/2 cups yellow wax beans chopped in to 2-inch pieces
- 1/3-1/2 small red onion sliced in to 2-inch pieces
- Chopped fresh cilantro or parsley
Dressing:
- 1/2 cup white vinegar
- 6 Tbsp white sugar
- 4 1/2 Tbsp vegetable oil or canola or other neutral tasting oil
- 3/4 tsp cumin
- 3/4 tsp lime zest
- Salt and freshly ground pepper to taste
Instructions
- Cook wax beans (or if using canned wax beans, rinse with the other beans as below): Bring a large pot of water to a boil. Add a bit of salt. Add chopped fresh yellow wax beans. Reduce heat slightly and gently boil until just tender, about 5 minutes. Drain in a colander and then immediately run under cold running water until cooled. Drain well and set aside.
- Rinse canned beans well in a colander under running cold water. Drain well and add to a large bowl. Add cooked and cooled yellow wax beans. 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.
Nutrition
Irene says
Enjoyed your version of a 3-bean salad. Since fresh beans aren’t in season, I used canned beans (not my preference). I’m okay with canned beans as they’re less work! Thinking of using frozen beans for my next batch. Will be great as a bbqd side.
Jennifer says
Thanks Irene :) While I’m usually prefer fresh, I have a nostalgic spot for bean salad with canned beans. It’s how my Mom made it. And yes, it is a lot less work than cutting and boiling beans, too, which is good in the Summer!
2 Sisters Recipes says
We love beans salads! Love all Southwest ingredients in this one, I bet it’s fabulous! YUM!
Jennifer says
Thanks Anna :) We live on bean salads in the Summer here, too!
Dawn - Girl Heart Food says
I love using beans any way I can and this salad is such a lovely twist with the green beans! So fresh and healthy! Hubby would love this one too! I could see myself making a huge batch and eating for lunch throughout the week :)
Jennifer says
Thanks Dawn and yes, that’s what I do. I love having it in the fridge to snack on. Delicious and pretty healthy-ish :)
Laura | Tutti Dolci says
This is the perfect summery salad! I love the addition of cumin, lime, and cilantro for a twist!
Jennifer says
Thanks so much, Laura! It was a nice change :)
sue | theviewfromgreatisland says
I love the idea of combining beans and pasta for a super satisfying salad, and this makes a great meatless meal alternative, which I’m always looking for, thanks Jennifer!
Jennifer says
Great idea Sue! Thanks :)
Milena | Craft Beering says
So very vibrant! I actually like wax beans and would indulge in this salad, especially with the cumin and lime in the dressing! Pinned!
Jennifer says
I like wax beans too, Milena :) Thanks!
Chris Scheuer says
This is the kind of salad I can eat my weight in. I love the pretty combination of the dark red kidney beans, beautiful red onion and the yellow wax beans. I’ve never seen this combo before
Jennifer says
Thanks Chris and yes, the combination of flavours (and colours :) was so nice!
Colleen says
Thanks for this recipe Jennifer! I was just thinking about this type of bean salad. Quite a few years ago, Presidents Choice came out with a Tex-Mex Bean salad and I loved it. Then they stopped making it, I guess. I will have to check my pantry and see what I have in there to make it!
Jennifer says
Hi Colleen! I never stopped eating bean salad. I love it and it’s such a nice and delicious way to get all that bean fibre goodness :). This Southwest version was such a refreshing change from the usual. I loved the flavours and so nice to have in the fridge for easy Summer meals.
annie@ciaochowbambina says
Well that’s a fun twist on an old favorite! My family will love it! Pretty pictures, my friend! :)
Jennifer says
Thanks Annie and yes, I love classic bean salad, but this was such a nice change!
Tricia @ Saving Room for Dessert says
My husband adores this kind of salad so it’s a must make for me! Thanks for the lovely recipe. Your photos are gorgeous and love that beautiful wooden bowl :)
Jennifer says
Thanks so much Tricia and yes, that is my favourite old bowl. It has served me well :)