This 3 Bean Salad has the best tangy, citrusy cilantro lime dressing! It is a cinch to throw together and uses staple pantry ingredients you probably already have on hand. Great for parties, cookouts, and potlucks, this cilantro bean salad can be used as a dip or a side dish.
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3 Bean Cilantro Salad
Ah, the infamous Three Bean Salad. We all know it well. It’s present at every summer picnic and cookout, but it never seems to be anyone’s favorite. Located somewhere between the deviled eggs and the baked mac and cheese, the Three Bean Salad is normally an after thought.
I’ve never given Three Bean Salad a second thought until my friend brought this one to an ugly Christmas sweater party. It was the kind of thing you taste and immediately know you’ll be craving for days. It was fresh and tangy and bright, and I couldn’t keep myself (or my tortilla chips) away from it.
I asked her for the recipe and she graciously gave it to me. Now, we lovingly refer to this as THEEE Three Bean Salad, because their can be no others.
Here’s Why You’ll Love it, Too!
- It’s a great make-ahead appetizer. We find this tastes even better on the second day, so it’s perfect to make the day before a gathering.
- It’s vegetarian and gluten free. This salad can fit a lot of different dietary requirements.
- It’s just so dang flavorful. This cilantro dressing is made with both lemon and lime juice, plus red wine vinegar, for a bean salad that tastes so fresh and keeps you coming back for more!
Whether you’re partying it up on game day or just want a healthy lunch to take to work, this Bean and Cilantro Salad is your guy.
CourtneyIngredients You’ll Need
- BEANS– I used black beans, kidney beans, and cannelini beans, but this recipe also works with garbanzo beans or great Northern beans. I usually use canned beans, but cooking your own would also be delicious. Only have two kinds of beans? A 2 Bean Salad is great, too!
- Veggies– Chopped sweet bell peppers and onion provide color, flavor, and crunch.
- Olive oil– Forms the basis of the dressing.
- Lemon and lime juice– This dual threat packs a huge punch of citrus and makes the salad taste so fresh.
- Red wine vinegar- Offers a little more tang.
- Cilantro– This one is definitely for the cilantro lovers! We use lots of fresh cilantro for the best flavor.
- Chili powder- I like to season the beans with salt and chili powder for just a little warmth
How to Make Cilantro Bean Salad
Step 1: Make the dressing. In a jelly jar, combine oil, vinegar, lime and lemon juice, salt, chili powder, and garlic. Place the lid on, seal tight, then shake until well combined.
Step 2: Combine the beans and veggies. Rinse and drain the beans, then add them to a large bowl with the bell peppers and onions.
Step 3: Toss together. Pour the dressing and cilantro over the beans and toss well until fully combined.
Storage and Make-Ahead Instructions
- Make ahead: This salad tastes even better as it sits. I recommend making it at least an hour ahead of time, but it can easily be made 2-3 days ahead of time.
- Storage: Store bean salad in a covered container in the fridge for up to 5 days.
- Serving: The salad can be enjoyed straight from the fridge or at room temperature.
Recipe Tips & Variations
- Add some heat: Dice up a few jalapenos to make a spicy 3 bean salad.
- Mellow the onions: If you find raw red onion overpowering, you can remove some of its bite by soaking the chopped onion in cold water for 10 minutes before adding it to the salad.
- Swap the herbs and seasonings. If you don’t like cilantro, swap it for other fresh herbs like parsley and basil.
- Serving options: I recommend a sturdy tortilla chip, like these homemade air fryer tortilla chips, or pita chips for dipping. It’s also wonderful rolled into a warm tortilla for a quick lunch or served as a side dish.
What to Serve with 3 Bean Cilantro Salad
This salad is great alongside grilled meats, particularly our Mexican Marinated Chicken and Taco Burgers.
Use the beans as a vegetarian filling or addition to your favorite tacos, burritos, and bowls. We love to serve it as a side with Grilled Chicken Quesadillas, Ground Beef Empanadas, and Chicken Enchiladas, or pile it on top of Shredded Beef Nachos.
If you like this part dip/part salad situation, you’ll also want to try our Black Bean and Corn Salsa.
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3 Bean Salad with Cilantro Lime Dressing
Ingredients
- 15 oz. black beans
- 15 oz. red kidney beans
- 15 oz. cannelini beans
- 2 sweet bell peppers (chopped)
- 1/2 red onion (finely chopped)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tablespoons fresh lime juice
- 1 Tablespoon fresh lemon juice
- 1 1/2 teaspoons Kosher salt (plus more, to taste)
- 1 teaspoon chili powder
- 1 clove garlic (minced)
- 1 small bunch cilantro (long stems removed, chopped)
Instructions
- Rinse and drain each of the beans, the combine them in a large bowl along with bell peppers and onion.
- In a jelly jar, combine oil, vinegar, lime and lemon juice, salt, chili powder, and garlic. Place the lid on, seal tight, then shake until well combined. Pour the vinegar mixture over the bean mixture and stir to combine.
- Toss the mixture with the cilantro. Taste, then add additional salt and/or chili powder, if desired.
- Refrigerate mixture until ready to serve. This actually tastes even better the second day so feel free to make it ahead of time and refrigerate overnight.
Notes
- 3 Bean Salad will keep well in the fridge, covered, for up to 5 days.
- Serve the salad cold or at room temperature. It can be used as a dip with tortilla chips, a side dish, or a filling for tacos, burritos, and bowls.
- To take some of the bite out of the red onions, you can soak the chopped onion in cold water for 10 minutes before adding it to the salad.
Nutrition
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