Mexican Three Bean Salad Recipe
A fresh, vibrant combination of black, pinto, and red beans with poblano chili makes this Mexican Three Bean Salad a healthy, delicious go-to for any meal or gathering.
Servings: 6
Calories: 345kcal
Equipment
Ingredients
- 1/2 c. dried black beans
- 1/2 c. dried pinto beans
- 1/2 c. dried red beans
- 1 yellow bell pepper
- 1 red bell pepper
- 1 fresh poblano chili pepper
- 1 red onion finely diced
- 1/4 c. red wine vinegar
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. canned chipotle chili pepper in adobo sauce stemmed, seeded, and minced
- 1/3 c. olive oil
Instructions
- Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Sort through the beans to remove any debris. Combine the pinto and red beans in a large oven-proof lidded pot, and add enough water to cover the beans by one inch. Place the black beans in a separate oven-proof lidded pot, and again add enough water to cover by one inch. Bake for 75 minutes, then stir and check for doneness. If the beans are not done, continue cooking at 15-minute intervals until the desired firmness is reached.
- Meanwhile, remove the stems and seeds from the peppers, and dice them into small, bean-sized pieces. Dice the onion and combine it with the peppers in a large bowl.
- In a mason jar or other container with a lid, combine the vinegar, salt, black pepper, chipotle chili pepper, and olive oil. Shake until well emulsified.
- Once the beans have cooked, add them to the large bowl with the peppers and onions. Drizzle the dressing over the mixture and toss well to coat.
- Cover and refrigerate until chilled.
Notes
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 42g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 328mg | Potassium: 990mg | Fiber: 11g | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 81mg | Calcium: 75mg | Iron: 4mg
