Southwestern 3 Bean Salad Recipes

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SOUTHWESTERN BEAN SALAD



Southwestern Bean Salad image

My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 14

1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
DRESSING:
3/4 cup thick and chunky salsa
1/4 cup canola oil
1/4 cup lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

SOUTHWESTERN BEAN AND RICE SALAD



Southwestern Bean and Rice Salad image

We enjoy fajitas and tacos, but finding a good side dish to go with them wasn't easy—until this recipe came along. — Stephanie Liston, Ankeny, Iowa

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

3 cups cooked long grain rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained
1 medium green pepper, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup lime juice
1/4 cup chopped green onions
2 tablespoons canola oil
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.

Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SOUTHWESTERN 3 BEAN SALAD



Southwestern 3 Bean Salad image

This is my take on a popular salad served a lot at potlucks, salad bars, and tail gate parties. It's simple to make and healthy too! Cook time is chill time. Made for Dining On A Dollar 2010.

Provided by CJAY8248

Categories     Southwestern U.S.

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup salad oil
1/4 cup white vinegar
1/4 cup granulated sugar
1/4 teaspoon seasoning salt
1 tablespoon dried onion, minced
1/2 tablespoon red wine (I used Merlot)
1/2 jalapeno, minced
2 tablespoons cilantro, chopped fine
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
1/2 cup canned whole kernal corn
1 small carrot, diced and cooked

Steps:

  • In a small bowl, whisk together the oil, vinegar, sugar, dried onions and seasoning salt. Stir in wine.
  • Drain and rinse beans. Put into serving bowl. Add corn, jalapeno, carrots, and cilantro. Stir to mix well.
  • Pour dressing over all and stir to mix. Cover and chill 4 hours or overnight.
  • Eat and enjoy!

Nutrition Facts : Calories 259.9, Fat 8, SaturatedFat 1.1, Sodium 323.5, Carbohydrate 38.9, Fiber 8.5, Sugar 8.1, Protein 9.3

SOUTHWESTERN 3-BEAN SALAD



Southwestern 3-Bean Salad image

This tasty and healthy side dish is great for a potluck, cookout, or even a protein-packed snack!

Provided by Prospective PhD

Categories     Three Bean Salad

Time 30m

Yield 16

Number Of Ingredients 22

2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can navy beans, rinsed and drained
1 (15 ounce) can yellow corn, drained
1 (15 ounce) can Mexican stewed tomatoes, unrinsed and chopped into 1/2-inch pieces
½ sweet red onion, minced
1 jalapeno pepper, seeded and minced
1 yellow bell pepper, minced
1 orange bell pepper, minced
1 bunch finely chopped fresh cilantro
2 limes, juiced
¼ cup white wine vinegar
¼ cup apple cider vinegar
¼ cup extra-virgin olive oil
¼ cup honey
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon fajita seasoning
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes, or to taste

Steps:

  • Combine black beans, kidney beans, navy beans, yellow corn, Mexican stewed tomatoes, sweet red onion, jalapeno, yellow bell pepper, orange bell pepper, and cilantro in a large bowl. Stir gently to blend. Add lime juice, white wine vinegar, apple cider vinegar, olive oil, and honey. Stir gently to coat. Stir ground black pepper, sea salt, fajita seasoning, chili powder, garlic powder, smoked paprika, and red pepper flakes into salad; stir gently to blend. Refrigerate until serving time.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 30.9 g, Fat 4.2 g, Fiber 7.8 g, Protein 7.8 g, SaturatedFat 0.6 g, Sodium 563.1 mg, Sugar 6.9 g

SOUTHWESTERN THREE-BEAN SALAD



Southwestern Three-Bean Salad image

White, black, and red beans combine with classic Southwest flavors of corn, cilantro, lime juice, and cumin.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 14

⅓ cup fresh lime juice
3 tablespoons orange juice
1 tablespoon chopped fresh cilantro or parsley
½ teaspoon fresh minced garlic
¾ teaspoon ground cumin
¼ cup Filippo Berio Extra Virgin Olive Oil
2 medium carrots, cut 1/8-inch thick
1 medium red onion, cut 1/8-inch thick
1 ear shucked corn
½ (15 ounce) can black beans, rinsed and drained
½ (15 ounce) can white beans, rinsed and drained
½ (15 ounce) can red pinto beans, rinsed and drained
2 cups packed arugula
3 tablespoons Filippo Berio Olive Oil for brushing vegetables

Steps:

  • Brush vegetables with olive oil. Grill carrots, corn, and onions on hot grill; when vegetables cool, dice carrots and onion, remove corn from ear. Set aside.
  • Combine beans and vegetables. Pour all but 4 tablespoons of vinaigrette over beans and vegetables; season with salt and pepper and toss to coat. Chill, covered in refrigerator at least 2 hours, stirring occasionally.
  • Pour 4 tablespoons vinaigrette over arugula and toss. Serve arugula over beans and vegetables.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 21.8 g, Fat 17.1 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 96 mg, Sugar 3.7 g

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