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.
Remember the Citrus Marinated Mexican Chicken from last week? Well, here’s the perfect match—my Mexican Three Bean and Three Pepper Salad!
I went with dry beans instead of canned ones because they’re more affordable. Plus, I used my easy, no-soak oven method. Just toss them in a Dutch oven, cover them with water, and bake. Simple, right?
Table of Contents
Why I Love This Bean Salad
- Ideal for potlucks, barbecues, or family dinners.
- A hearty plant-based option that’s filling and nutritious.
- Versatile enough to work as a side dish, main meal, or taco filling.
Recipe Ingredients
Beans – I use dried beans for a deeper flavor. Black, pinto, and red beans bring hearty texture and earthiness. Any dried beans you have will work perfectly.
Bell Peppers – Diced yellow and red bell peppers add a sweet crunch and vibrant color. Feel free to mix it up with any bell peppers you have on hand.
Poblano Chili Pepper – Adds a mild heat and smoky flavor. Seeded and diced, it pairs perfectly with the beans and other vegetables.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Bean Substitutes – Feel free to mix in other beans like lima beans, butter beans, black-eyed peas, green beans, waxy beans, kidney beans, or cannellini beans for variety in the bean mixture.
Herbs and Spice Adjustments – If you’re switching up the seasoning, try cilantro or parsley for freshness, or smoked paprika for an earthy depth. For extra heat, consider adding cumin, chili powder, or ground coriander.
How to Make Mexican Three Bean Salad
Step #1: 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.
Step #2: 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.
Step #3: 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.
Step #4: 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.
Step #5: Cover and refrigerate until chilled.
Expert Tips
Toast the Poblano Pepper – For a rich smoky flavor, quickly roast or char the poblano pepper over an open flame or under the broiler before dicing. It gives the salad a warm, earthy touch.
Rinse the Beans After Baking – Once the beans are baked, give them a quick rinse under cold water. This cools them down fast, stops the cooking, and keeps your salad light and fresh.
FAQs
Serve it as a side with Grilled Citrus-Marinated Mexican Chicken, or enjoy it on its own for a high-protein, high-fiber lunch. Leftovers work great in quesadillas, nachos, vegetarian tacos, soups, or enchiladas.
Absolutely! Toss in some corn, avocado, or tomatoes for extra flavor. Just add avocado right before serving to keep it fresh.
Smoked paprika or a pinch of cayenne can provide a similar flavor. For less heat, roasted red peppers are a good option.
Storage Information
To store this salad, place it in an airtight container and refrigerate for up to 4 days. The flavors actually improve over time as they marinate. I don’t recommend freezing as the texture of the beans and vegetables may become mushy.
If you’ve made it ahead, let it come to room temperature before serving, but avoid reheating as it’s best enjoyed cold or at room temperature.
Healthy and Hearty Bean-Based Dishes
Mexican Three Bean Salad Recipe
RECOMMENDED PRODUCTS
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
1 can of beans is equal to 1/2 cup dried beans, cooked. Making this recipe perfect to translate into canned beans – one can of each bean.
I love the ideas of a canned chipotle chili pepper in adobo sauce, and fresh cilantro. I’m definitely making this for a vegetarian potluck or for a family get together – we are not all vegetarians, but there are vegans amongst us, and I like to take food they can eat. My vegan DDIL is also starch free and oil free – this is something she can eat. Thanks a mill!
Special kudos go to Latricia!! Thank you 🙂