This Mexican three bean salad recipe is packed with flavor from fresh veggies, herbs and a silky cilantro vinaigrette! This quick and easy salad is perfect for lunches, picnics, potlucks and parties!! (Healthy, vegetarian, vegan-option, gluten-free)Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Make the dressing: Combine all the ingredients for the dressing in a blender or food processor and season with 3/4 teaspoon Kosher Salt and 1/4 teaspoon Ground Black pepper. Process for 2 minutes, or until dressing is smooth. Taste and adjust for seasoning as needed. Set aside.
Make the salad: In a large bowl, combine the beans, corn, shallots, bell peppers and jalapeno. Mix well.
Add the dressing: Pour half of the dressing over the bean mixture and stir well. Refrigerate for at least 1 hour or overnight.
To serve: When ready to serve, add the avocado and gently mix together, being careful not to mash the avocados. Taste and add more dressing and seasoning (salt and pepper) as desired. Garnish with optional additions and serve. Enjoy!
Notes
Beans: Make sure you rinse and drain the beans. Canned beans contain starch plus salt in the canning liquid. The liquid will alter both the taste and look of this salad.
Corn: I like to use fresh corn if it is in season! To quickly and easily cook fresh kernels of corn, sauté it! I’ve included directions on how to sauté corn below.
Chill: Make sure you allow the bean salad (minus avocado and any fresh herbs) to sit in the refrigerator for at least 30 minutes prior to serving! The beans need time to soak up the dressing and become flavorful!
Storage: Leftovers are delicious! Store the leftover three bean salad in an air-tight container in the refrigerator for 3-4 days.
How to Sauté Fresh Corn:Melt ½ tablespoon of unsalted butter in a large skillet over medium-high heat. Add corn to the pan and sauté, stirring occasionally, until tender, about 4 minutes. Remove corn from heat and season generously with salt and pepper. (Make sure you do not overcook corn! You want the corn to still be crisp, and not mushy.)Recipe Serves: 8-10 people
Nutritional information is an approximation based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.