Southwest Bean Salad

southwest bean salad

This bean salad is vegan and vegetarian friendly and delicious even if you’re not plant-based. Pair it with a grilled protein and green salad for an easy dinner or serve as an appetizer with tortilla chips for dipping.

Makes: 7 cups

Prep Time: 20 minutes

Cook Time: N/A

Total Time: 20 minutes


For the salad:

1 15-ounce can black beans, drained and rinsed

1 15-ounce can red kidney beans, drained and rinsed

1 15-ounce can chickpeas, drained and rinsed

2 roma tomatoes, seeded and diced

1 orange bell pepper, seeded and diced

1 green bell pepper, seeded and diced

1 jalapeno, seeded and diced

½ cup sliced green onions

½ cup loosely packed fresh cilantro leaves, chopped

For the dressing:

3 tablespoons lime juice (about 2 limes)

1 teaspoon lime zest

1/3 cup extra virgin olive oil

3/4 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper


  1. Place drained and rinsed black beans, kidney beans, and chickpeas in a large bowl. Add diced tomato, bell peppers, jalapeno, green onions, and cilantro.

  2. In a small bowl or mason jar, combine the dressing ingredients: lime juice, lime zest, olive oil, garlic powder, cumin, chili powder, salt, and black pepper. Whisk or shake vigorously until emulsified. 

  3. Pour dressing over bean salad and toss to combine. Taste and adjust seasoning if necessary. Serve immediately or store in the refrigerator until ready to serve.

Nutrition Information

Per serving (about 1/2 cup)

Calories: 135

Fat: 6 grams

Saturated Fat: Less than 1 gram

Cholesterol: 0 milligrams

Sodium: 128 milligrams

Carbohydrate: 17 grams

Fiber: 6 grams

Sugar: 4 grams

Added Sugar: 0 grams

Protein: 6 grams