Three-bean salad is a popular potluck dish. Who can resist those plump, tender beans in vinegary dressing? The recipe below does the classic one (or more!) better by adding creamy avocado, corn, lime juice, and cilantro for a slight Mexican twist. Serve it as a side dish or on top of salad for a filling yet light main dish.
If you like a little kick with your beans, add a diced jalapeño pepper along with the other vegetables. You can make this recipe through step 3 up to 3 days ahead of time and store, covered, in the refrigerator. Dice the avocado and add it just before serving.
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Cooktop Cove
Vegetarian Avocado Three-Bean Salad
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn, drained
1 red bell pepper, diced
1 red onion, diced
¼ cup chopped cilantro
¼ cup olive oil
¼ cup freshly squeezed lime juice (from about 2 limes)
1 teaspoon kosher salt
1 garlic clove, minced
1 ½ teaspoons ground cumin
1 teaspoon chili powder
Freshly ground black pepper
2 avocados, diced
In a large bowl, stir together the black, cannellini, and kidney beans with the corn, bell pepper, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, salt, garlic, cumin, and chili powder.
Toss the dressing with the bean and veggie mixture to coat well. Cover and refrigerate for at least 1 hour before serving.
