Mexican Three Bean Salad

1
Daily Inspiration S

By
@DailyInspiration

This is a classic three-bean salad with a Mexican twist. Prep time does not include marinating time.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

Add to Grocery List

  • 1 can(s)
    black beans, drained and rinsed (15-oz. can)
  • 1 can(s)
    pinto beans, drained and rinsed (15 oz can)
  • 1/2 lb
    fresh green beans
  • ·
    salt
  • 3 Tbsp
    olive oil
  • 3
    green onions, sliced
  • 1 or 2
    jalapeno peppers, seeded and chopped
  • 1 large
    garlic clove, finely chopped
  • 1 c
    cotija queso seco cheese, crumbled
  • 1/4 c
    fresh cilantro, chopped
  • 1/3 c
    fresh lime juice
  • 1/4 c
    sugar

How to Make Mexican Three Bean Salad

Step-by-Step

  1. Cut the ends off of the green beans and slice into pieces about an inch or so long. Fill a medium-sized pot halfway with salted water. Bring to a boil and add the green beans to the pot and boil for 5 minutes, or as long as it takes for the beans to get tender (or tender-crisp if you prefer). Green beans can be highly variable in how long it takes to cook them to tenderness. More mature beans can take up to 20 minutes.
  2. Drain the green beans and rinse with cold water to stop the cooking process. Drain well. Place them in the bowl with the pinto and black beans. Drizzle the olive oil over everything and toss to combine. Mix in the green onions, jalapeno, garlic and cheese.
  3. In a separate bowl, mix the lime juice and sugar until the sugar dissolves. Add the mixture to the salad. Coat the beans well and let marinate for at least 1 hour, preferably several hours. Just before serving, toss in the cilantro and adjust seasonings.

Printable Recipe Card

About Mexican Three Bean Salad

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Diabetic, Low Carb
Other Tag: Quick & Easy




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