This Mexican Three Bean Salad is quick, easy and the perfect make-ahead salad to serve at dinner parties and potlucks. This protein-rich bean salad is loaded with Mexican flavors and always a favorite!

This 3 Bean Salad is insanely delicious and very easy to make. It is one of my go-to recipes every time I have company or need to bring a dish to a potluck or event. This bean salad is the ultimate stress-free, make-ahead, vegetarian, crowd-pleasing side dish you must have in your repertoire.

Packed with vegetables and protein-rich beans, this Three Bean Salad is also perfect served as a light lunch. Add a couple of warm tortillas and you are set! This Mexican salad can also be served as an appetizer or party dip with crispy tortilla chips. Just like the popular Texas Caviar, this flavor packed dish will be a hit at any party!

I have updated this post to give you more insights, information and to answer some questions I get asked often. Same photos and same delicious recipe!

Mexican Three Bean Salad Ingredients

Beans – I use canned beans. I used black beans, light red kidney beans and great northern beans. Feel free to use any canned bean you may have at home.

I use canned beans. I used black beans, light red kidney beans and great northern beans. Feel free to use any canned bean you may have at home. Bell Peppers – Diced. I used red bell peppers but any color works.

Diced. I used red bell peppers but any color works. Onions – Diced. I use red onions, you can use brown or white onions as well.

Diced. I use red onions, you can use brown or white onions as well. Roasted Corn – Below I give you instructions on how to easily roast/char corn at home.

Below I give you instructions on how to easily roast/char corn at home. Avocado – Chopped . Only add the avocado when ready to serve.

Chopped Only add the avocado when ready to serve. Cilantro – Chopped. If you don’t like cilantro, use parsley instead.

Chopped. If you don’t like cilantro, use parsley instead. Jalapeno – Seeded and diced.

Seeded and diced. The Citrus Vinaigrette – Fresh lemon and lime juice, cilantro, red wine vinegar, fresh garlic, oil, cumin, chili powder and a bit of honey to balance all the flavors!

How To Make This Three Bean Salad

Mix all the bean salad ingredients in a large bowl.

In a small bowl whisk the citrus vinaigrette ingredients. You can also put all the ingredients in a jar and give it a shake. Done!

Pour the vinaigrette over the salad and mix.

I’m short on time, do I have to use roasted corn for this recipe? No. Frozen corn (thawed) can be used also, just keep in mind that roasting the corn adds a nutty toasted flavor to the dish. Canned corn is another option. Of course, canned roasted corn is now readily available at supermarkets. How long will this 3 Bean Salad keep? Refrigerated in an air tight container, without the avocado, this salad will keep for about 3-4 days.

How To Roast Corn

In a Cast Iron Skillet: Heat a 10-inch cast iron skillet over medium hot heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred.

On the Grill: Shuck and clean the corn. You don’t have to worry about removing every piece of silk as it will burn on the grill. Heat your grill to medium hot. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.

3 Bean Salad Recipe Tips Add the chopped avocado when you are ready to serve the salad to prevent discoloration. Although the dressing has citrus, the avocado tends to look a bit mush when added in advanced.

You can serve the salad immediately, (I couldn’t wait and had to have a serving right away) but know that the flavors will develop and intensify the longer the salad sits in the refrigerator. 2 hours is perfect but more time won’t hurt it either!

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