Southwestern Three Bean Salad Servings: 9 (about 6oz each) Prep Time: 25 minutes Total Time: 1 hour 25 minutes

  • Gluten Free Vegetarian
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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 (15oz) can Mrs. Grimes® Garbanzo Beans (drained, rinsed)
1 (15.5oz) can Mrs. Grimes® Kidney Beans (drained, rinsed)
1 (15oz) can Mrs. Grimes® Black Beans (drained, rinsed)
1/2 cup bite-size slivers red bell pepper (1/2 large)
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


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.

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