Southwest 3-Bean Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 servings
A delicious twist on classic 3-Bean Salad, with the addition of cumin and lime and black beans and cilantro. 


  • 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


  • 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


  • 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 Information:

Calories: 214kcal | Carbohydrates: 31g | Protein: 8g | Fat: 6g | Saturated Fat: 5g | Sodium: 5mg | Potassium: 442mg | Fiber: 7g | Sugar: 7g | Vitamin C: 12.3mg | Calcium: 50mg | Iron: 2.8mg