Three Bean Salad
This Three Bean Salad has layers of multi-dimensional grains, textural beans, crunchy veggies and extra vibrant colors—not to mention the zippy honey-lime dressing. Put this easy recipe on your summertime menu ASAP!
Why You’ll Love This Easy Three Bean Salad Recipe
- The Perfect Summer Salad Recipe. This three bean salad is an approachable yet sophisticated side for any summer soirees and upcoming tailgates. These aren’t just any old rice and beans—these are sassy rice and beans with jalapeños, cilantro, and honey-lime dressing.
- An All-Day Kind of Recipe. It’s not just for backyard barbecues! Enjoy this three bean salad alongside an Avocado Chicken Burger at dinner or warmed with an egg on top for lunch (so good). I’ll even admit that I’ve reached for this three bean salad cold out of the refrigerator before bedtime.
- Gets Better and Better. Like a fine wine (and Dolly Parton), this salad gets better with age. A day or two in the refrigerator and the flavors really come together. No disappointing leftovers here!
5 Star Review
“DELISH!!!!!!! And easy to make too!”
— Helene —
How to Make Three Bean Salad
The Ingredients
- Beans. We have three: black, garbanzo, and kidney. I like this combination because each bean brings its unique texture and color to the salad.
- Rice. I left the tame white stuff behind and opted for a whole grain brown rice (like in these Stuffed Peppers) and wild rice medley, which makes the three bean salad more filling (thank you fiber) and more dynamically flavored too.
- Bell Peppers. I love the crunch, flavor and color red bell peppers give this salad.
- Jalapeños. The spicy peppers balance the sweetness of the honey in the dressing.
- Green Peas. Yes, I put peas in the rice and beans. They add a nice sweetness without which this bean salad recipe would not feel complete.
- Red Onion. Adds some zip and a little extra bite to this festive salad.
- Cilantro. Gives this salad that iconic, fresh Mexican flavor.
- Honey. Adds just the right amount of sweetness to this salad.
- Lime. The zest AND juice from two whole limes provide extra punch and summertime flair.
The Directions
- Combine the Salad Ingredients. Everything through cilantro.
- Make the Dressing. Whisk together the remaining ingredients.
- Dress the Salad. Pour the dressing into the bowl.
- Toss. Stir everything together and serve your three bean salad immediately, or store it in the refrigerator for later. ENJOY!
What to Serve with Three Bean Salad
- Tex-Mex Dishes. The zippy flavors in this salad would pair beautifully with Vegetarian Tacos or Green Chile Chicken Enchiladas.
- Grilled Foods. Serve your three bean salad alongside Grilled Chicken Thighs or Grilled Pork Chops.
- Other Backyard Party Favorites. You know the ones! Healthy Potato Salad, Italian Pasta Salad, Pea Salad, and all those other dishes we love in the summertime.
- Burgers. Forget the fries! We’re pairing our Quinoa Burgers and Turkey Burgers with easy three bean salad!
Recipe Tips and Tricks
- Make Ahead Option. If you plan on toting this salad to a potluck or making it ahead to take with you on a camping trip, I recommend tossing together the salad ingredients ahead of time without the dressing and then combining together just before serving.
- Be Careful With the Peppers. Jalapeños are one of those peppers that can either be super mild or WOW extra hot. It’s always wise to taste your peppers prior to adding them to your salad if you prefer things on the mild side.
- Switch Up the Beans. Feel free to use any beans you prefer or have in your pantry. Pinto beans, cannellini beans, black-eyed peas or even edamame are all other options for this three bean salad.
- Let It Sit for a Bit. If time allows, refrigerate for 1 hour to allow the flavors to blend and marry together.
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Three Bean Salad
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Three bean salad with a fresh Tex-Mex spin! Wild rice, jalapeño, and a zippy honey-lime dressing give it bright flavor. Perfect for a crowd!
Servings 8 -10 servings
Calories 214kcal
Ingredients
- 3 cups cooked wild rice blend fully cooled
- 1 can kidney beans (14 ounces) dark or light, rinsed and drained
- 1 can garbanzo beans (14 ounces) rinsed and drained
- 1 can black beans (14 ounces) rinsed and drained
- 1 red bell pepper diced
- 1-2 jalapenos diced (if sensistive to spice, remove seeds and membrane and just add 1)
- 1/2 red onion diced
- 1/2 cup freshly chopped cilantro
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey sub agave to make vegan
- 2 limes zest and juice
- 1/2 teaspoon kosher salt
Instructions
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In a large mixing bowl, combine the rice, kidney beans, garbanzo beans, black beans, peas, bell pepper, jalapeno, red onion, and cilantro.
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In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine the olive oil, honey, lime zest, lime juice, and salt. Pour over the salad, then toss gently to combine. If time allows, refrigerate for 1 hour to allow the flavors to blend. Serve chilled or at room temperature.
Notes
- To Store. Salad will taste best eaten within two days but can last three or four tightly covered in the refrigerator.
- To Freeze. Store, tightly covered, for up to 1 month.
- To Thaw. Let thaw overnight in the refrigerator.
- For more veggies, add 1 (10-ounce) package of frozen peas in with the beans in step 1.
Nutrition
Serving: 1(of 8) | Calories: 214kcal | Carbohydrates: 37g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 408mg | Fiber: 9g | Sugar: 6g | Vitamin A: 838IU | Vitamin C: 41mg | Calcium: 35mg | Iron: 2mg
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