We are absolutely in love with this fun and zesty twist on an old favorite! Three bean salad has been a staple side dish around our house for years, so we were excited to try this southwestern version. The traditional sugar and vinegar dressing is swapped out for honey and citrus, giving this side dish a delightfully sweet and tangy flavor without being too overwhelming.
This colorful dish reminds us of summer, and would make the absolute perfect side to bring along to your next grill out! We just love all of the fresh herbs and veggies represented here. If you have leftovers, this salad makes a great chip dip or taco topping. Of course, you can always add a bit of rice or quinoa to make it a more filling main dish or burrito stuffing. Go ahead and give this recipe a try, you’ll be surprised at how flavorful and satisfying it is!
15 oz can black beans, rinsed and drained
15 oz can kidney beans, rinsed and drained
15 oz can garbanzo beans, rinsed and drained
1/2 cup cherry tomatoes, diced
1 cup corn
1 green bell pepper
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