Your enthusiasm for this inventive twist on the classic three bean salad is truly infectious! It’s always exciting to update traditional recipes with new flavors, and this southwestern version sounds like a remarkable reinvention.
Replacing the conventional sugar and vinegar dressing with honey and citrus is a brilliant move, introducing a fresh and zesty dimension to the salad. This modification not only maintains the delightful sweet and tangy essence but also ensures it’s not too overpowering, making it a perfect summer dish.
The visual appeal of this colorful salad, with its array of fresh herbs and vegetables, is another highlight, evoking the vibrant essence of summer. It’s versatile too – great as a side for a grill-out, a unique chip dip, or even a taco topping. The idea of incorporating leftovers into a more substantial main dish by adding rice or quinoa is clever, turning it into a satisfying burrito filling.
Your suggestion to give this recipe a try is certainly tempting, especially with its promise of being both flavorful and satisfying. It’s clear that this salad is not just a dish but an experience, perfect for those looking to bring a bit of culinary excitement to their table.
15 min to prepare; 1 hour to cook; serves 6–8
15 oz can black beans, rinsed and drained
15 oz can kidney beans, rinsed and drained
15 oz can garbanzo beans, rinsed and drained
1/2 cup cherry tomatoes, diced
1 cup corn
1 green bell pepper
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, diced
Juice from 1 large orange
Juice from 2 limes
1/2 teaspoon cumin
3/4 teaspoon honey
1/4 teaspoon salt
Pepper to taste
1/8 teaspoon cayenne pepper (optional)
In a small bowl, whisk together orange and lime juices, cumin, honey, salt, pepper, and cayenne. Set aside.
In a large bowl, combine beans, tomatoes, corn, onion, bell pepper, and cilantro.
Pour dressing over the bean mixture, toss to combine.
Chill at least one hour before serving. Stir to incorporate dressing, and enjoy!