Mexican Three Bean Salad Recipe

Name: Mexican Three Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can pinto beans, drained and rinsed; 1/2 lb green beans; salt; 3 tablespoons olive oil; 3 green onions, sliced; 1 -2 jalapeno pepper, seeded and chopped; 1 large garlic clove, sliced thin; 1 cup cotija queso seco cheese, crumbled; 1/4 cup fresh cilantro, chopped; 1/3 cup fresh lime juice; 1/4 cup sugar

Servings: persons

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1/2 lb green beans
salt
3 tablespoons olive oil
3 green onions, sliced
1 -2 jalapeno pepper, seeded and chopped
1 large garlic clove, sliced thin
1 cup cotija queso seco cheese, crumbled
1/4 cup fresh cilantro, chopped
1/3 cup fresh lime juice
1/4 cup sugar

1
Cut the ends off the green beans and slice into pieces about an inch long. Fill a medium sized pot halfway with salted water. Bring to a boil and add the green beans to the pot and boil for 5 minute, or as long as it takes for the beans to get tender. Green beans can be highly variable in how long it takes to cook them to tenderness. More mature beans can take longer - up to 20 minutes.
2
Drain the green beans and put in the bowl with the pinto and black beans. Drizzle the olive oil over everything and toss to combine. Mix in the green onions, jalapeno, garlic and Cotija cheese.
3
In a separate bowl, mix the lime juice and sugar until the sugar dissolves - then add it to the salad. Coat the beans well and let marinate for at least 1 hour, preferably several hours. Right before you serve, toss in the cilantro. Add more salt to taste if needed.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can pinto beans, drained and rinsed, 1/2 lb green beans, salt, and more.

Yes, Mexican Three Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Three Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions