Cali-mex Cheddar Cheese Bean Salad Recipe

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Cali-Mex Cheddar Cheese Bean Salad

Catie B


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!

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6 as a salad, or 12 or so as an added side to a buffet.


15 Min


1 can(s)
(16 oz.) each: black beans, kidney beans, and navy or great northern beans; rinsed and drained
1 small
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
lettuce leaves; if creating a plated salad presentation

Directions Step-By-Step

Mix together prepped beans, red pepper, green onion slices, cilantro, and salsa of choice. Chill, covered, until ready to serve.
Just before serving, toss with cheese.
If serving as a salad, serve on lettuce lined plates.
When I take it to a picnic, I simply serve salad from a bowl.
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.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy