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Southwestern Bean Salad

Southwestern Bean Salad recipe image
This Southwestern Bean Salad is a refreshing and hearty dish that brings together the earthy richness of kidney, black, and garbanzo beans with the bright pop of fresh corn. The dressing, made from zesty lime juice, vegetable oil, and warm spices like cumin and chili powder, coats the beans in a flavorful tanginess that enhances every bite. Crisp celery and diced red onion add necessary texture, while chunky salsa provides a savory depth. This versatile salad is perfect for summer picnics, potlucks, or as a healthy side dish for grilled meats. It holds up well in the refrigerator, making it an excellent make-ahead option for busy weeknights.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 127.0
Dietary: Gluten-free
Description
This Southwestern Bean Salad is a refreshing and hearty dish that brings together the earthy richness of kidney, black, and garbanzo beans with the bright pop of fresh corn. The dressing, made from zesty lime juice, vegetable oil, and warm spices like cumin and chili powder, coats the beans in a flavorful tanginess that enhances every bite. Crisp celery and diced red onion add necessary texture, while chunky salsa provides a savory depth. This versatile salad is perfect for summer picnics, potlucks, or as a healthy side dish for grilled meats. It holds up well in the refrigerator, making it an excellent make-ahead option for busy weeknights.
Ingredients
  • 1 can (15.5 oz) Kidney beans, rinsed and drained
  • 1 cup Frozen corn, thawed
  • 1 can (15 oz) Black beans, rinsed and drained
  • 1/4 cup Thick & chunky salsa
  • 1/4 cup Vegetable oil
  • 1 can (15.5 oz) Garbanzo beans (chickpeas), rinsed and drained
  • 1/4 cup Lime juice
  • 1 1/2 teaspoons Chili powder
  • 2 ribs Celery, sliced
  • 1 medium Red onion, diced
  • 1/2 teaspoon Ground cumin
  • 1 medium Tomato, diced
  • 1 teaspoon Salt, optional
Directions
  1. 1
    Rinse and drain the kidney beans, black beans, and garbanzo beans thoroughly.
  2. 2
    In a large mixing bowl, combine the rinsed beans, thawed corn, sliced celery, diced red onion, and diced tomato.
  3. 3
    In a small separate bowl, whisk together the salsa, vegetable oil, lime juice, chili powder, ground cumin, and salt (if using) to create the dressing.
  4. 4
    Pour the dressing over the bean and vegetable mixture.
  5. 5
    Toss gently until all ingredients are evenly coated with the dressing.
  6. 6
    Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow flavors to meld.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 127.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 22.0g8%
Dietary Fiber 6.4g26%
Sugars 2.1g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean salad, southwestern, mexican salad, kidney beans, black beans, garbanzo beans, corn salad, vegan salad, make-ahead, potluck dish, healthy side, lime dressing, cumin, chili powder, picnic food, protein salad, fresh vegetables, summer salad, bean medley, chilled salad
Read it online: https://www.chefs-mate.com/recipe/southwestern-bean-salad/