Southwestern 3-Bean Salad

Southwestern 3-Bean Salad

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Prospective PhD 9

"This tasty and healthy side dish is great for a potluck, cookout, or even a protein-packed snack!"
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30 m servings 183 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. 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.



I used two cloves fresh garlic instead of the powder and grilled the corn first to give it a nuttier flavor. The fresh lime juice and the cilantro give this salad an awesome southwest flavor. Pe...

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