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Southwestern Bean Salad

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

Ingredients

  • 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

Directions

  • 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
3/4 cup: 190 calories, 7g fat (1g saturated fat), 0 cholesterol, 301mg sodium, 26g carbohydrate (4g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • amehart
    Apr 30, 2018

    It was really good as written, but it was really great when I added a can of diced jalapenos and 1 Tbs. of cilantro. My family likes things on the spicy side. We ate it as a salad and tried it as a dip too - works beautifully both ways.

  • BeckyJCarver
    Apr 16, 2018

    This makes a big batch so it would be good for potlucks or reunions. I ate it as a salad & my son is eating it as a dip.

  • Ruffshse
    May 16, 2015

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

  • TammyMlove
    Sep 14, 2014

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

  • lauraostermayer
    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!

  • Robpete
    Mar 15, 2013

    I have been makeing this receipe since 1995.

  • beppdevolin
    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!

  • pammarie77
    Jun 14, 2010

    Tastes very good and my mother-in-law who usually doesn't like bean salad loved it . Our family agrees that it tastes better the next day.

  • singing gourmet
    Nov 14, 2009

    I've made this recipe for years. I love it, and have received compliments if I take it to a picnic. I also enjoy this salad in pita bread.