Mexican Three Bean Salad
By Kath Dedon
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This Mexican Three Bean Salad was the perfect side dish with Mexican Pulled Pork Tacos. Both recipes are adapted from recipes on Simply Recipes, one of my favorite food blogs.
The major change I made was to make the salad less sweet. I have never been a huge fan of the sweet dressings that are typically used with three bean salads. I used just a teaspoon of honey to take the edge off the lime juice. By all means, add more sweetener if you like. Elise uses ¼ cup of sugar.
We loved this Mexican Three Bean Salad! It keeps quite well, so if you have leftovers you can enjoy it the next day.
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I threw a few sugar snap peas from our garden into the salad, too.
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Mexican Three Bean Salad
(Adapted from a recipe by Elise Bauer on simplyrecipes.com)
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Best made at least an hour ahead of time to give it time to marinate.
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Serves 6
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½ pound green beans
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
3 tablespoons olive oil
3 green onions, sliced
1 jalapeno pepper, seeded and minced
1 large clove garlic, cut into thin slivers
¾ cup (about 3 ounces) Cotija cheese
1/3 cup lime juice
1 teaspoon honey (or sugar)
¼ cup chopped cilantro
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1. Trim the green beans and cut them into 1-inch pieces. Boil in salted water for 5 minutes. Drain and put them in a large bowl.
2. Add the black beans and pinto beans to the bowl. Pour the olive oil over the beans and stir to distribute it.
3. Stir in the green onions, jalapeno pepper, and garlic.
4. Crumble the Cotija cheese into the salad.
5. Whisk the lime juice and honey together and stir into the salad. Let it marinate at least an hour before serving.
6. Just before serving, stir in the cilantro.
In the kitchen with Kath 