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!

★★★★★ 1 vote
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


1Mix together prepped beans, red pepper, green onion slices, cilantro, and salsa of choice. Chill, covered, until ready to serve.
2Just before serving, toss with cheese.
3If 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