Mexican Three Bean Salad
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Cook time: 
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Serves: 9 cups (18 servings, ½ cup each)
 
Ingredients
Salad:
  • 1 (12 oz) bag frozen corn or 3 ears of fresh corn, kernels cut from cob
  • 1 (15 oz) can reduced sodium black beans, drained and rinsed
  • 1 (15 oz) can reduced sodium kidney beans, drained and rinsed
  • 1 (15 oz) can reduced sodium great northern beans, drained and rinsed
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 1 jalapeƱo, seeds and ribs removed, diced
  • ½ cup fresh cilantro, chopped
  • 2 avocados, chopped
Vinaigrette:
  • ½ cup olive oil
  • 2 Tbsp lime juice, freshly squeezed
  • ¼ cup red wine vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp honey
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp ancho chili powder
  • extra chopped cilantro (optional)
Instructions
  1. Heat a large skillet (cast iron preferred) over medium heat. Add corn kernels and cook 4-5 minutes or until charred and fragrant. Remove from heat and set aside.
  2. Meanwhile, prepare the vinaigrette by whisking together all of the ingredients in a small bowl until well-combined.
  3. In a large bowl, combine the corn and all remaining salad ingredients. Pour vinaigrette over salad and toss to coat. Refrigerate until ready to serve.
Notes
Recipe from Lemon Blossoms
Nutrition Information
Serving size: ½ cup Calories: 170 Fat: 8.6 Carbohydrates: 19.7 Sugar: 1.6 Sodium: 177 Fiber: 5.6 Protein: 5.2 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2017/08/mexican-three-bean-salad/