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Southwest Bean Salad

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Ingredients

Warning0 allergens identified

Southwest Bean Salad

For the salad

15 ounces chickpeasdrained and rinsed

15 ounces black beansdrained and rinsed

15 ounces pinto beansdrained and rinsed

1 ½ cups corn kernelsfresh, frozen and thawed, or canned

1 red bell pepperfinely diced

1 ½ cups cherry tomatoeshalved

½ cup red onionfinely diced

1 jalapeñofinely minced (seeds removed for less heat)

½ cup fresh cilantrochopped

½ cup cotija cheese

For the Southwest vinaigrette

¼ cup olive oil

2 tablespoons apple cider vinegar

3 tablespoons fresh lime juice

1 tbsp honey or agave

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprikaoptional

½ tsp garlic powder

¾ tsp kosher saltplus more to taste

¼ tsp black pepperfreshly ground

Drain and rinse the chickpeas, black beans, and pinto beans very well. Shake off excess water and add them to a large bowl. Add the corn, red bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro. Toss to combine.

Make the vinaigrette. In a small bowl or jar, whisk together the olive oil, vinegar, lime juice, honey (or agave), cumin, chili powder, smoked paprika (if using), garlic powder, salt, and pepper until smooth.

Pour the vinaigrette over the salad and toss until everything is evenly coated. Add in the cotija and toss gently.

Refrigerate for at least 30 minutes before serving. Taste again and adjust seasoning if needed. If adding avocado, wait and do it on an individual basis as you’re eating the salad. I do NOT suggest adding the avocado in if you’e making this for meal prep.

Notes

Store in an airtight container in the refrigerator for up to 4–5 days. Stir before serving and adjust seasoning if needed.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Dry Your Beans Thoroughly 💧
Pat canned beans completely dry with paper towels before adding to the salad to prevent a watery dressing and ensure the vinaigrette coats evenly for maximum flavor absorption.
Bloom Your Spices in Oil 🌶️
Whisk the dried spices (cumin, smoked paprika, chili powder) directly into the olive oil before mixing with the vinaigrette to unlock their essential oils and intensify their depth and complexity.
Make-Ahead Magic ⏰
Prepare the salad 2-4 hours ahead or overnight—the beans absorb the lime-cumin dressing beautifully and flavors meld together, actually improving the taste significantly compared to serving immediately.
Lime Juice Last-Minute Addition 🍋
Reserve half your fresh lime juice to add just before serving, as citric acid can break down delicate vegetables and fade cilantro color if sitting too long in the dressing.
Balance Sweetness with Heat 🔥
Taste the vinaigrette and adjust the honey or agave against the jalapeño heat—start with a teaspoon of sweetener and add more gradually to achieve the perfect sweet-spicy-tangy harmony without overpowering any single note.