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

Southwest 3-Bean Salad

Terrence Roche
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!
4.50 from 4 votes
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Prep Time 10 minutes
Inactive Time 1 hour
Total Time 1 hour 10 minutes
Course Vegan Side Dishes
Cuisine American
Servings 10 servings
Calories 114 kcal

Ingredients
  

Salad 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

For the dressing:

  • 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

Instructions
 

  • PREP: Open the cans of beans and corn. Drain and rinse the beans. Drain the corn. Then, chop all the vegetables.
  • MIX: Mix all salad ingredients in a large bowl. Set aside.
  • DRESSING: In a small bowl, use a fork or small whisk to whisk together the dressing ingredients. 
  • COMBINE: Drizzle half the dressing over salad and mix well (fold ingredients so as to not break beans too much). Add the other half of the dressing and mix again. 
  • CHILL: Allow salad to sit in the fridge - covered - for at least an hour or overnight for optimal flavor. 

Video

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

Nutrition

Serving: 1gCalories: 114kcalCarbohydrates: 23gProtein: 6gFat: 1gPolyunsaturated Fat: 1gSodium: 122mgFiber: 6gSugar: 4g
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