Southwestern Three Bean Salad

Southwestern Three Bean Salad

Ingredients

  • 1 (15oz) can whole kernel corn (drained, patted dry)
  • 2 teaspoons grated lime peel
  • 1/2 cup fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt
  • 1 (15.5oz) can S&W® Garbanzos (drained, rinsed)
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1 (15oz) can S&W® Black Beans (drained, rinsed)
  • 1/2 cup bite-size slivers red bell pepper (about 1/2 large pepper)
  • 1/2 cup thinly slivered red onion
  • 1 small jalapeno, seeds and veins removed, finely diced, if desired
  • 2 ripe but firm avocados (peeled, cubed)
  • 1/2 cup chopped fresh cilantro

Print Southwestern Three Bean Salad

V

Vegetarian

GF

Gluten Free

1 h 25 min

Total Time

25 min

Prep Time

9

Servings

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Ingredients

  • 1 (15oz) can whole kernel corn (drained, patted dry)
  • 2 teaspoons grated lime peel
  • 1/2 cup fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt
  • 1 (15.5oz) can S&W® Garbanzos (drained, rinsed)
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1 (15oz) can S&W® Black Beans (drained, rinsed)
  • 1/2 cup bite-size slivers red bell pepper (about 1/2 large pepper)
  • 1/2 cup thinly slivered red onion
  • 1 small jalapeno, seeds and veins removed, finely diced, if desired
  • 2 ripe but firm avocados (peeled, cubed)
  • 1/2 cup chopped fresh cilantro

Directions

In medium nonstick dry skillet, toast corn over medium-high heat 5 minutes or until light brown, stirring and shaking occasionally. Set aside. In large bowl, mix lime peel, lime juice, olive oil, honey and salt. Add all remaining ingredients except avocado and cilantro; toss to coat. Cover and refrigerate 1 hour to blend flavors. Just before serving, fold in avocado and cilantro.

Tip: You can skip the corn roasting step and use the corn right from the can. Roasting the corn in the skillet adds a slight toasty flavor to the salad.

Avocado browns after it is cut. To minimize browning, place a sheet of plastic wrap directly on top of any leftover salad before refrigerating. This helps seal out air.

Serving Size: about 6oz each

Nutritional Information Per Serving:
Calories 200, Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 400mg, Carb 26g, Fiber 4g, Total Sugar 8g, Protein 6g, Calcium 4%, Iron 10%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.