Southwestern Three Bean Salad Recipe — A quick and easy side dish with a spicy dressing of lime juice, chili powder, garlic, and hot sauce. Just the right amount of kick!
Morning my beloveds!
The weekend weather here was de-lovely! Sunshine and high 80s means Spring was actually shorter than fall for the first time in history. Being the dedicated runner I am, I took full advantage of this gorgeous weather to..
…not run. Since I’m not training for a race at the moment, I am simply running when the mood strikes me. And temps above 70 with sunshine calls for most anything except for running. Gloomy days are prime. Instead I caught some rays and pop flies with Papa John.
Which we worked up an appetite for the best meal in all the land.
I swear they have fajitas cooking once they see me walk through the door. I finally threw red meat into my diet by adding some steak to my usual chicken fajitas.
Verdict? Eh. It was okay, but my chicken game is still strong. You wouldn’t believe how exciting it is to try chicken in all forms when you’ve been eating salads and salmon when going out to eat for the past 9 years.
Grammy was feeling the fiesta spirit too with her La Bomba margarita, or as she liked to refer to it as the “Obama”.
All this fiesta flare got my in the spicy spirit that I started blurting out alliterations left and right…and making some delicious food in the process.
I LOVE three bean salad just as much if not more than the typical potato and pasta varieties of summer. It’s as easy as opening up some cans, tossing them with oil, vinegar, and sugar, and devouring.
But of course I couldn’t stop there. I wanted to combine my love of black beans and spice with a standby classic because that’s just what I do. A little bit of spice. Crunch. Marinating in a bed of love juice. Or corona. 🙂
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can dark kidney beans, rinsed and drained
- 1 (15 oz) can cut green beans, drained
- 1(10 oz) can corn, rinsed
- ½ cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp hot sauce
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp pepper
- Combine beans, corn, onion, green onions, and garlic in a large bowl.
- Add oil, lime juice, and spices.
- Stir until fully combined.
- Top with additional green onions or cilantro and serve.
Simply open some cans, rinse and drain, toss with some spices, and try not to shovel it in your pie hole while you wait for it to marinate and taste all the more devour-ful. I dare thee.
Make it a great day!
Pasta, potato, or bean salad?
Favorite summer side dish?