Southwestern Three-Bean Salad

This Southwestern Three-Bean Salad is a refreshing and hearty dish that combines the earthy richness of black beans, chickpeas, and pinto beans with a spicy kick from chipotle peppers. The dressing, made with cider vinegar and canola oil, ties the flavors together beautifully while fresh cilantro adds a bright herbal note. Served over crisp iceberg lettuce and topped with sweet Vidalia onion slices, this salad offers a satisfying crunch and bold flavor profile. It is an ideal choice for summer picnics, potlucks, or as a substantial side dish for grilled meats. The flavors meld well, making it even more delicious if prepared ahead of time.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 82.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Southwestern Three-Bean Salad is a refreshing and hearty dish that combines the earthy richness of black beans, chickpeas, and pinto beans with a spicy kick from chipotle peppers. The dressing, made with cider vinegar and canola oil, ties the flavors together beautifully while fresh cilantro adds a bright herbal note. Served over crisp iceberg lettuce and topped with sweet Vidalia onion slices, this salad offers a satisfying crunch and bold flavor profile. It is an ideal choice for summer picnics, potlucks, or as a substantial side dish for grilled meats. The flavors meld well, making it even more delicious if prepared ahead of time.

Ingredients

16 ounce Beans, black, canned;
15 ounce Pinto beans or black-eyed peas, canned;
19 ounce Chickpeas, canned;
3 peppers Chipotle peppers, packed in adobo sauce;
3 tablespoon Cider vinegar;
2 tablespoon Canola oil;
0.25 cup Fresh cilantro; chopped
0.5 head Iceberg lettuce; cored and shredded
0.5 onion Vidalia onion; halved and thinly sliced
1 pinch Salt and pepper to taste

Directions

1
Drain and rinse the canned black beans, pinto beans (or black-eyed peas), and chickpeas thoroughly.
2
Drain the chipotle peppers and finely chop them, reserving a small amount of adobo sauce if desired for extra heat.
3
In a large mixing bowl, combine the rinsed black beans, pinto beans, and chickpeas.
4
Add the chopped chipotle peppers, cider vinegar, canola oil, and chopped fresh cilantro to the bean mixture.
5
Toss everything together until the beans are evenly coated with the dressing.
6
Season the mixture with salt and pepper to taste, adjusting for the saltiness of the chipotles.
7
Arrange the shredded iceberg lettuce on a serving platter.
8
Mound the bean mixture over the bed of lettuce.
9
Garnish the top with the thinly sliced Vidalia onion.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 82.7kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 16.0mg1%
Total Carbohydrate 18.7g7%
Dietary Fiber 7.2g29%
Sugars 8.8g
Protein 4.8g10%

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

Note

For best flavor, allow the salad to chill for at least 30 minutes before serving to let the flavors meld.

You can adjust the spiciness by using more or fewer chipotle peppers, or by adding more of the adobo sauce from the can.

This salad stores well in the refrigerator for up to 3 days. Add the fresh lettuce and onion just before serving to maintain crispness.

If you prefer a heartier salad, you can add diced tomatoes, corn, or avocado.

Keywords: beans, black beans, chickpeas, pinto beans, salad, southwestern, chipotle, vegan, vegetarian, healthy, picnic, side dish, cilantro, vinaigrette, make ahead

Read it online: https://www.chefs-mate.com/recipe/southwestern-three-bean-salad/