Southwestern Tri-Bean Salad

Servings: 4


  • 3-1/2 Tbs. olive oil
  • 2 Tbs. plus 2 tsp. cider vinegar
  • 3/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. garlic salt
  • 1/4 tsp. hot pepper sauce
  • 4 cups cooked rice
  • 10 ounces canned kidney beans, drained and rinsed
  • 10 ounces canned pinto beans, drained and rinsed
  • 10 ounces canned black beans, drained and rinsed
  • 7 ounces canned corn, drained
  • 3/4 medium red bell pepper, chopped
  • 3 ounces canned green chilies, chopped


Combine oil, vinegar, chili powder, cumin, garlic salt, and hot pepper sauce in small bowl; set aside. Combine rice, kidney beans, pinto beans, black beans, corn, red bell pepper, and chilies in large bowl. Pour dressing over salad. Toss until thoroughly combined. Serve immediately, or chill 1 hour before serving.

Values per serving:
Calories: 145, Total Fat: 3.5 g
Fiber: 4 g

Courtesy: American Dry Bean Board.