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Southwestern Three Bean Salad
Southwestern Three Bean Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Southwestern three bean salad: Pinto, black, and green beans with jalapenos, onions, Cotija cheese, cilantro, and sweet lime dressing.
Ingredients:
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1/2 pound green beans
  • Kosher salt
  • 3 tablespoons extra virgin olive oil
  • 3 green onions, sliced
  • 1 to 2 jalapeños, seeded, chopped
  • 1 large garlic clove, sliced thin
  • 1 cup cotija cheese, crumbled (can sub feta)
  • 1/4 cup chopped cilantro
  • 1/3 cup lime juice
  • 1/4 cup sugar
Instructions:
  • Prepare the green beans: Trim the ends and cut them into 1-inch pieces. Fill a medium pot halfway with salted water and bring to a boil. Cook the beans until tender, about 5 minutes, adjusting time as needed based on the beans' maturity.
  • Combine drained pinto beans, green onions, jalapeños, garlic, Cotija cheese, and olive oil in a bowl. Toss everything together to mix well before adding in the green beans and black beans.
  • Prepare the dressing by whisking together lime juice and sugar until sugar dissolves. Pour the dressing over the salad, ensuring the beans are well coated. Let the salad marinate for a minimum of 1 hour, ideally longer.
  • Just before serving, sprinkle in the fresh cilantro and season with additional salt to taste, if desired.

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