Southwestern Bean Salad Recipe
Southwestern Bean Salad Recipe photo by Taste of Home

Southwestern Bean Salad Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10 servings


  • 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
  • 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

Nutritional Facts

3/4 cup (prepared without added salt) equals 190 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 301 mg sodium, 26 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable 1 fat.


  1. 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. Yield: 10 servings.
Originally published as Southwestern Bean Salad in Taste of Home June/July 1995, p29

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Reviewed May. 16, 2015

"All i can say is yum. Will be making this again. Everyone enjoyed it."

Reviewed Sep. 14, 2014

"I have been making this recipe since I found it in the magazine years and years ago! We love it!"

Reviewed May. 27, 2013

"I've used this recipe many times and it is always a big hit. When my family does a beach day or weekend I always make this and potato salad. The bean salad can be eaten as a meal in itself or as a side with sandwiches or atop a salad as pictured on the recipe. I triple the recipe as I have a large family and it keeps in the fridge nicely, but I couldn't say for how long since it always disappears too quickly! (I've even topped scrambled eggs or tortilla chips with it) YUM!"

Reviewed Mar. 15, 2013

"I have been makeing this receipe since 1995."

Reviewed Jul. 28, 2010

"I didn't have quite enough salsa, so added some creamy salsa ranch bottled dressing and half a diced zucchini. I also omitted the corn, which some people in my family can't eat. This is a yummy recipe!"

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