Mexican Three Bean Salad

Daily Inspiration S


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

★★★★★ 2 votes
20 Min
20 Min
Stove Top


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
3 Tbsp
olive oil
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


1Cut 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.
2Drain 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.
3In 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.

About this Recipe

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