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cali-mex cheddar cheese bean salad

(1 rating)
CatieBBaker avatar
Recipe by
Catie B
@CatieBBaker
LA, CA

I had not liked bean salads before I came across this recipe. But this one was waiting for me, it is a keeper! Refreshing, flavorful, fast and easy to put together, and no cooking! I am happy to say everyone who has tried it has loved it! It is a different take on the usual picnic, hot summer day salad. It goes with any menu, is unique, and easy to transport. I have found the men like it as a change from potato or macaroni salad. It compliments burgers, hot dogs, ribs or chicken if you are grilling. I think you will enjoy it too!

►
(1 rating)
yield 6 as a salad, or 12 or so as an added side to a buffet.
prep time 15 Min

Ingredients For cali-mex cheddar cheese bean salad

  • 1 can
    (16 oz.) each: black beans, kidney beans, and navy or great northern beans; rinsed and drained
  • 1 sm
    red pepper, chopped
  • 1/2 c
    green onions slices ( all white section with a little of the green)
  • 2 Tbsp
    fresh, minced cilantro
  • 1 1/2 c
    diced into small chunks (small 1/2 inch) cheddar cheese (about 6 oz.)
  • 3/4 c
    salsa, chunky
  • 6-8
    lettuce leaves; if creating a plated salad presentation

How To Make cali-mex cheddar cheese bean salad

  • 1
    Mix together prepped beans, red pepper, green onion slices, cilantro, and salsa of choice. Chill, covered, until ready to serve.
  • 2
    Just before serving, toss with cheese.
  • 3
    If serving as a salad, serve on lettuce lined plates. When I take it to a picnic, I simply serve salad from a bowl.
  • 4
    NOTES: Takes about 15 minutes prep time, plus chilling time. No cooking! Use salsa of choice, mild, or hot, whatever you like best! I often make one mild, and one hotter, if I have guests who like it hot. Very easy to double recipe. Do not add cheese until ready to serve.
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