Southwest 3-Bean Salad

I love this salad!! Seriously… love it! I had only ever had it once many years ago (at a BBQ in Colorado) and wanted to try to replicate it so much! I think I have exceeded my expectations. The addition of the quinoa REALLY adds something to the whole dish and brings it to another level.

Southwest 3-Bean Salad

This is great as a side to a fantastic tasting, grilled Gardein Beefless Burger OR as a main dish on a hot day. I sometimes like to add the quinoa and bean salad together over a bed of shredded spinach and add another squeeze of lime juice and a touch more cilantro.
However you try it, we hope you love it. (And it’s as healthy as it is delicious!!)


Southwest 3-Bean Salad
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  • ½ cup each Black Beans, Red Kidney Beans, White Navy Beans
  • 1 cup Corn (roasted or not)
  • 1 large Tomato – diced
  • 1 small Red Onion – dice or julienne (or ½ large)
  • 1 Roasted Red Pepper – diced or julienne (Green pepper works in a pinch)
  • Scallions
  • 2 large cloves Garlic – finely minced
  • For the dressing:
  • Juice of ½ lemon or lime
  • 1 tsp White Vinegar
  • ½ Tbspn Cumin
  • ½ tspn Onion Powder
  • ¼ teaspoon Turmeric
  • ¼ tspn Cayenne or Red Pepper Flakes (optional)
  • Salt
  • Pepper


  1. Mix all salad ingredients in a large bowl. Set aside.
  2. In a small bowl, use a fork to whisk together the dressing ingredients.
  3. Drizzle dressing over salad and mix well (fold ingredients as to not break beans too much).
  4. Allow salad to sit in the fridge - covered - for at least an hour or overnight for optimal flavor. Serve with ½ cup quinoa (or brown/yellow rice).

Southwest 3-Bean Salad

2 thoughts on “Southwest 3-Bean Salad

  1. Avocado needs to be added to the ingredients list. I have this on the menu for this week coming so I'll let you know how it goes. 😊 Thanks for posting!
    1. That's great, Deb! Can't wait to hear how it goes! And good call on the avocado: This is an old recipe but a staple in our kitchen. The post is due for an update!

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