Recipe // Fiesta Bean Salad

Happy (almost) 4th of July everyone!

Although 4th of July isn’t my favorite holiday (nothing takes the place of Christmas, duhhhh) it’s definitely in my top 5 for sure. I love birthdays (particularly my own…ha), and so celebrating America’s birthday by wearing red, white, and blue, watching fireworks, enjoying summer-y activities like cooking food outside, and getting a day off of work seems pretty awesome if you ask me! And in all seriousness, I am really proud to be an American and am thankful that I get to live in a beautiful country and enjoy freedoms that I don’t take for granted. Definitely something to celebrate!

So on that happy note, today seemed like perfect timing to share a recipe with you that would be a great addition to any barbecues that you may be attending this weekend!

Bean salads are pretty standard fare when it comes to summer cookout food, so I love that this salad gives it a little Mexican-inspired twist. I used this recipe, but then doubled it so I could bring some to a party but also have leftovers to eat for lunch (it keeps really well!), and I’ve included the doubled recipe below. (Warning – it makes a LOT of bean salad!) This salad is one of those recipes where you can totally add/subtract things to your liking, and it’s really quite simple to put together! The cherry tomatoes can make the salad a little bit more watery though, so feel free to leave those out if they’re not your favorite, and then just make sure you drain all your beans really well.

Fiesta Bean Salad
Recipe adapted from A Hint of Honey

2 cans black beans, drained and rinsed
2 can kidney beans, drained and rinsed
1 can canellini beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 red bell pepper, diced
1 green bell pepper, diced
1 orange bell pepper, diced
1 16oz. bag of frozen corn, defrosted (I used Trader Joe’s roasted corn)
1 container of cherry tomatoes, halved
2 small red onions, diced
2 jalapenos, seeded and chopped
5 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar
1 tsp. sugar
Approx. 2 Tbsp. freshly squeezed lemon juice (I used 1 lemon)
Approx. 4 Tbsp. freshly squeezed lime juice (I used 2 limes)
1-2 tsp. salt (adjust to taste)
1 tsp. freshly ground black pepper (adjust to taste)
3 tsp. cumin
1 tsp. chili powder


Toss to combine all beans, peppers, corn, tomatoes, onions, jalapenos, garlic, and cilantro in a large bowl. In a small bowl, whisk to combine olive oil, vinegar, sugar, lemon juice, lime juice, salt, pepper, cumin, and chili powder. Pour vinaigrette over the bean salad. Toss to coat. Adjust seasonings to taste. Refrigerate several hours before serving to allow the flavors to meld.

Serves 16 (so it’s perfect for a big BBQ).
Have a wonderful (and safe!) holiday weekend everyone!
Happy Birthday America!

Leave a Reply

Your email address will not be published. Required fields are marked *