Zesty Southwestern Three-Bean Salad
This Zesty Southwestern Three-Bean Salad is a vibrant and flavorful side dish that complements any Mexican or Southwestern meal beautifully. Packed with protein-rich beans, crisp vegetables, and a zesty dressing, it’s not only delicious but also a colorful addition to your table. You can easily transform it into a filling main course by adding chopped cooked chicken, beef, or shrimp, along with some shredded Cheddar cheese. Perfect for summer barbecues, potlucks, or meal prep, this salad is sure to be a crowd-pleaser.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Kidney beans
15 1/2 ounces (rinsed and drained)
Black beans
15 ounces (rinsed and drained)
Garbanzo beans
15 1/2 ounces (rinsed and drained)
Celery ribs
2 (sliced)
Red onion
1 medium (diced)
Tomato
1 medium (diced)
Frozen corn
1 cup (thawed)
Thick & chunky salsa
3/4 cup (none)
Vegetable oil
1/4 cup (none)
Lime juice
1/4 cup (none)
Chili powder
1 1/2 teaspoons (none)
Salt
1 teaspoon (optional)
Ground cumin
1/2 teaspoon (none)
Instructions
1
In a large mixing bowl, combine the rinsed and drained kidney beans, black beans, and garbanzo beans with the sliced celery, diced red onion, diced tomato, and thawed corn. Mix gently to combine all the ingredients.
2
In a separate small bowl, whisk together the thick and chunky salsa, vegetable oil, lime juice, chili powder, salt (if using), and ground cumin to create the dressing.
3
Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
4
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours to allow the flavors to meld together.
5
Before serving, give the salad a quick toss to redistribute the dressing and flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Southwestern Three-Bean Salad?
It is a vibrant and flavorful side dish made with protein-rich beans, crisp vegetables, and a zesty salsa-based dressing.
Which beans are used in this recipe?
The recipe uses kidney beans, black beans, and garbanzo beans.
How can I make this salad a main course?
You can add chopped cooked chicken, beef, or shrimp, along with some shredded Cheddar cheese to make it more filling.
Is this recipe suitable for vegetarians?
Yes, this salad is naturally vegetarian and high in plant-based protein.
What vegetables are included in the salad?
The salad includes sliced celery, diced red onion, diced tomato, and thawed corn.
How long should the salad refrigerate before serving?
It should be refrigerated for at least 2 hours to allow the flavors to meld together.
What ingredients are in the dressing?
The dressing is made of thick and chunky salsa, vegetable oil, lime juice, chili powder, salt, and ground cumin.
Can I use frozen corn?
Yes, the recipe specifically calls for 1 cup of frozen corn that has been thawed.
Do the beans need to be rinsed?
Yes, the kidney, black, and garbanzo beans should all be rinsed and drained before mixing.
Is this dish good for meal prep?
Absolutely, the flavors improve over time making it an excellent choice for meal prep.
What type of onion is recommended?
A medium red onion, diced, is recommended for its flavor and color.
Is this salad spicy?
The spice level depends on the salsa you choose; using a 'thick and chunky' salsa and chili powder gives it a zesty kick.
Can I substitute the beans?
Yes, you can substitute any of the beans with varieties like pinto beans or navy beans if preferred.
Is this recipe gluten-free?
The base ingredients are gluten-free, but always check the labels on your canned beans and salsa to ensure no additives contain gluten.
What should I do right before serving?
Give the salad a quick toss to redistribute the dressing and flavors.
Can I use olive oil instead of vegetable oil?
Yes, olive oil or any neutral-flavored oil can be substituted for vegetable oil.
What events is this salad best for?
It is perfect for summer barbecues, potlucks, or as a side for Southwestern-themed meals.
How many ingredients are required?
This recipe requires 13 ingredients in total.
Can I skip the salt?
Yes, salt is listed as an optional ingredient in this recipe.
Is lime juice necessary?
Lime juice provides the 'zesty' characteristic of the salad, but lemon juice can be used as a substitute in a pinch.
What kind of salsa works best?
A thick and chunky salsa is recommended to provide texture to the dressing.
Can I add cilantro?
While not in the original list, fresh cilantro would make an excellent addition to this Southwestern flavor profile.
How do I store this salad?
Store it in a covered bowl with plastic wrap or a lid in the refrigerator.
Can I use fresh corn instead of frozen?
Yes, you can use fresh corn kernels, though you may want to blanch them briefly first.
Does this salad contain cholesterol?
The base recipe is plant-based and contains no cholesterol.
Can I use white onion?
Yes, though red onion is preferred for its milder raw flavor and vibrant color.
Is there a lot of prep work?
Prep involves mostly rinsing beans and dicing a few vegetables, making it a relatively quick assembly.
Can I add avocado?
Yes, diced avocado is a great addition, but it is best added just before serving to prevent browning.
How long will this last in the fridge?
It typically stays fresh and delicious for 3 to 5 days when stored properly in the refrigerator.
What is the role of cumin in this recipe?
Ground cumin adds a smoky, earthy depth that is essential to the Southwestern flavor profile.