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Mexican Three Bean Salad

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Prep Time: 10 minutes
This is feeding: 8 people
Author: Claire Cary @eatwithclarity

Ingredients

Salad

  • 1 can Kidney Beans
  • 1 can Black Beans
  • 1 can Cannellini Beans
  • 1 cup Red Onion chopped
  • 1 Red Bell Pepper red or green works fine
  • 1 cup Grape Tomatoes chopped in half
  • 1 cup Corn
  • 1 Avocado
  • 1/2 cup Cilantro chopped

Sauce

  • 2-3 tbsp Hot Sauce
  • 1 tbsp Olive Oil
  • 1 tbsp Maple Syrup
  • 2 tbsp Lime Juice
  • 1 tsp Cumin
  • 1/2 tsp Mexican Chili Powder
  • 1/2 tsp Salt to taste
  • 1/2 tsp Black Pepper

Instructions

  • Drain and rinse all of the beans until the water runs clear. 
  • Add to a large bowl. 
  • Chop the onion, bell peppers, tomatoes, and defrost the corn if necessary and add to the bowl. 
  • Whisk all of the sauce ingredients together and pour on top of the salad.
  • Top with the avocado and cilantro and enjoy!

Notes

  • You can use regular chili powder in place of the Mexican chili powder. 
  • Because all hot sauces have very different levels of spice, start with a small amount and add more to your desired level of spicy.
  • This recipe will store in the fridge for about 5 days. 
  • You can use any type or combination of beans for this recipe. Just be sure to use a total of 3 cans, or 4.5 cups cooked beans. 
  • You can use fresh or frozen corn for this recipe. Be sure to use a total of 1 cup and defrost the corn if necessary before using. 

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