Name: Southwest 3-Bean Salad
Prep time: 10 min
Total time: 70 min
Ingredients: 1 15-oz can black beans; 1 15-oz can red kidney beans; 1 15-oz can white navy beans; 1 15-oz can sweet yellow corn; 1 1/2 cups diced firm tomatoes; 2 cups diced or thin julienne red onion; 1 1/3 cup diced or thin julienne red pepper; 1/2 cup sliced scallions; 1/4 cup lime juice (about 1 large lime); 2 tsp rice wine vinegar; 1 Tbsp cumin; 1 tsp onion powder; 1/2 tsp turmeric; 1/2 tsp salt; 1/4 tsp fine ground black pepper; 1/4 - 1/2 tsp cayenne pepper

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This vegan Southwest 3-bean salad is the perfect side dish to bring with you to any summer party. It’s easy to make and tasty to eat! This recipe is great as a side to a grilled vegan burger, carrot dog, or seitan sausage and also makes a great main dish served with quinoa or in a burrito bowl! Packed with healthy fiber-rich and protein-packed ingredients like black beans, white beans, kidney beans, corn, red onions, and peppers. We finish it with a zesty lime dressing to bring it all together!

Overhead shot of a white bowl filled with a colorful plant-based 3-bean salad topped with lime wedges and sprinkled with sliced scallions

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The first time I ever had this Southwest 3-Bean Salad was many years ago at a BBQ in Colorado. As soon as I tasted it, I immediately wanted to try to replicate it!

And over the course of many years I have made many iterations of this salad, but I think I have exceeded my expectations with the one I’m sharing today.

The way the citrusy/spicy marinade brings all the flavors of the major ingredients together is just an absolute pleasure for the palate. And it couldn’t be easier to make!

This totally plant-based 3-bean salad is the perfect side dish to bring with you to any summer festivity. The recipe makes enough for a party, but we’ve included plenty of great suggestions for using up leftovers!

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Why We Love This Bean Salad Recipe

It’s always a crowd pleaser. I don’t think I’ve ever brought this side salad to a party where almost the entire bowl hasn’t been eaten and raved about.
The recipe makes a whole bunch and is surprisingly versatile in its uses as leftovers.
It’s as healthful and as full of fiber as it is flavor! A hearty summer salad that tastes great and makes you feel great!
It’s so easy to put together with simple ingredients but looks like you made a huge effort!

Ingredients

This Southwest Bean Salad is packed with healthy plant-based protein and fiber. It’s massively flavorful with simple ingredients!

For the salad base, you’ll need:

BEANS: We used black beans, white beans, and red kidney beans.
Sweet Corn
Tomatoes – Use firm tomatoes so they’re not all goopy or falling apart when you cut them and add them to the salad. I like firm on-the-vine or roma tomatoes.
Red Onion
Red Bell Pepper
Scallions

For the Dressing, you’ll need

Lime juice
Rice wine vinegar – or white wine vinegar
SPICES: Cumin, onion powder, turmeric, salt, black pepper, cayenne or red pepper flakes (optional)

Substitution Notes

OPTIONAL ADD-INS: Quinoa, brown/yellow rice, diced avocado, sliced jalapeno, and fresh cilantro.

CANNED FOOD SUB: To use freshly cooked beans, use 1 – 1 1/4 cup. To use frozen or fresh corn, use 1 1/2 cup.

RED PEPPER SUB: If you don’t have red pepper, green pepper will work in a pinch

Overhead shot of a white bowl filled with a colorful plant-based 3-bean salad. A serving spoon is lifting some of the bean salad out of the bowl towards the camera. There is a plate of lime wedges to the side of the bowl.

How to Serve Southwest 3-Bean Salad

AS A BBQ SIDE: Serve this protein-packed salad cold as a BBQ side with plant-based burgers, carrot dogs, grilled seitan sausages, and veggie burgers!

MAIN MEAL IDEAS: It’s also fantastic served over quinoa and topped with diced avocado, wrapped in a breakfast burrito with tofu scramble or added to nachos, tacos, and burrito bowls!

How to Store Leftovers

This 3-bean salad recipe makes a great party-sized portion. Here are our best tips for storing any leftovers!

FRIDGE: Store leftover bean salad in an air-tight container in the fridge for 3-5 days.

FREEZER: We haven’t frozen this bean salad by itself yet, but we have frozen it wrapped up in burritos with our Southwest Tofu Scramble and sprinkle of vegan shredded cheese. It’s a great way to use up leftover 3-bean salad and prep for a week’s worth of breakfasts all in one!

Overhead shot of a white bowl filled with a colorful plant-based 3-bean salad topped with lime wedges and sprinkled with sliced scallions. There is a plate with more lime wedges to the side and a large spoon to the other side.

However you try this Southwest 3-Bean Salad, we hope you love it and will let us know what you think!

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