3 Bean Salad with Cilantro Lime Dressing
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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Servings:
Calories: 200kcal
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
Calories: 200kcal | Carbohydrates: 29g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 560mg | Potassium: 393mg | Fiber: 10g | Sugar: 1g | Vitamin A: 803IU | Vitamin C: 33mg | Calcium: 54mg | Iron: 3mg