Can I fit in one more salad this summer? I already gave you 15 summer salads, and then a grilled one, and even one that used the microwave, but I actually haven't given you one from a can yet. A can? Yes, I do buy cans, but very rarely and mostly just for beans. I always make sure it's a BPA free can because I don't like a side of chemicals with my salad. I do buy beans dry and soak them overnight, but sometimes, there's just not the time or foresight for it. So I always stock canned beans in my pantry so I can be ready for anything like pulling together a three bean salad.
You can choose any three beans you like - black, cannellini, garbanzo, red, or kidney, and this dressing can be whipped together in just a few minutes. If you want add something fresh to the mix, throw in some fresh green beans like I did here. I like to chop the green beans pretty small so they don't completely throw off the symmetry of the bowl and the bite.
The Mexican spices of cilantro and cumin punch things up a bit, and fresh lime brightens the whole dish. If you have time, let the flavors sit together to further develop, but if not, serve this simple salad right after the cans are open!
Mexican Three Bean Salad
- One 15-ounce cans cannellini or white kidney beans, rinsed and drained
- One 15-ounce can black beans, rinsed and drained
- 8 ounces fresh green beans, washed and cut in 1" pieces
- 4 tablespoons shallots, diced
- 1 tablespoon fresh garlic, minced
- 1 lime - zest and juice
- 1/4 cup fresh cilantro, stems removed, diced
- 2 teaspoons cumin
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Place a large pot filled with salted water on the stove and bring to a boil. Add the green beans and cook for 2-3 minutes until slightly softened, but still crisp. Have a bowl of ice water standing by and remove the beans from the stove, drain and add them to the ice water to stop them from cooking.
- Once the beans are cool add them to a large bowl, along with the other drained beans.
- Place the remaining ingredients in a small bowl, whisking in the olive oil last. Once combined, pour over the beans and mix well. Refrigerate or serve immediately.
Looking for more Mexican flavored dishes?
If you're looking for more great summer recipes, check out all of the great drinks, sides and sweets from the Sunday Supper crew below.
Refreshing Beverages and Cocktails:
- Beermosas by eating in instead
- Cantaloupe Margaritas by Palatable Pastime
- Ginger Peach Sangria with Plums by Whole Food | Real Families
- Lime and Ginger Cordial by Jane's Adventures in Dinner
- Lime in the Coconut Caipirinha by Cosmopolitan Cornbread
- Limeade Splash by Our Good Life
- Mojito Slush by Life Tastes Good
- Pear and Cranberry Orange Cocktail by Hezzi-D's Books and Cooks
- Spiked Blackberry Lemonade by Serena Bakes Simply From Scratch
- Chip and Dip Sunflowers by Cindy's Recipes and Writings
- Coconut Key Lime Cheesecake Dip by The Crumby Cupcake
- Eggplant, Spinach and White Bean Dip with Homemade Cheddar Crackers by Caroline's Cooking
- Grilled Spicy Shrimp with Pineapple Aioli by A Gouda Life
- Low-Carb Turkey Club Bites by Momma's Meals
- Roasted Jalapeno Hummus by Bobbi's Kozy Kitchen
- Spicy Cheesy Corn Dip by Brunch with Joy
- Tropical Fruit with Moscato Glaze Quesadilla by Seduction in the Kitchen
- Zesty Tex-Mex Shrimp Cocktail by The Weekend Gourmet
- BLT Pasta Salad by A Day in the Life on a Farm
- Mexican Three Bean Salad by Tasting Page
- Olive Tomato Salad by Magnolia Days
- Superfood Crunch Salad by Food Done Light
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