Recipe: Mexican Bean Salad

This salad is a mainstay in our house. We prep it on a Sunday night and eat it all week. Add greens and it's a healthy salad. Add eggs and it's Mexican eggs. Add chips and it's a fresh dip. Or just eat it on its own. 

Low carb. Minimal sugar. Healthy fats. Tons of vegetables.

Good stuff.




  • 1 can kidney beans

  • 1 can garbanzo beans

  • 1 can black beans

  • 1 green bell pepper

  • 1 red bell pepper

  • 10 oz fresh corn

  • 1 red onion

  • 1/4 cup fresh cilantro


  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 2 tablespoons lime juice

  • 1 tablespoon lemon juice

  • 1 tablespoon salt

  • 1 clove crushed garlic

  • 1/2 tablespoon cumin

  • 1/2 tablespoon black pepper

  • 1/2 teaspoon chili powder

  • 1 tablespoon agave

How to Make: 

Mix the salad and the dressing together in a big bowl. It's that easy.  



I love garlic. And usually add a ton more garlic. I also saute the garlic in a pan with olive oil and add that to the dressing to really bring out the flavor. 



Sometimes if I'm in the mood for something sweeter and more fresh I'll add pineapple chunks. Great for summer.