Three Bean Salad With Cilantro And Wild Rice Wellplated Com

Despite its lack of originality (rice and beans Erin, really?), I stand by my prior intentions for this recipe. It’s an approachable, yet sophisticated side for your end-of-summer soirees and upcoming tailgates. These aren’t just any old rice and beans—these are sassy rice and beans with jalapenos, cilantro, and honey-lime dressing. Enjoy this summer salad recipe:

Alongside other potluck sides dishes and entrees.Beside an Avocado Chicken Burger at dinner.Warmed with an egg on top for lunch (so good). I’ll even admit that I’ve reached for this three bean salad cold out of the refrigerator before bedtime instead of a more decadent late night snack.

Yes, this three bean salad recipe is that tasty.

How to Make Three Bean Salad

OK, now that we’ve established that you are about to experience rice and beans as never before, let’s discuss specifics of this Mexican-inspired summer recipe that I just cannot get enough of. Low in calories but big on flavor this salad is:

Gluten free and dairy freeLow sugar, so it’s friendly for diebeticsVegetarian and can be made vegan too (just swap the honey for agave)Packed with plant-based protein thanks to three types of beans

The Ingredients

Beans. We have three: black, garbanzo, and kidney. I like this combination because each bean brings its unique texture and color to the salad.

Rice. I left the tame white stuff behind and opted for a whole grain brown rice (like in these Stuffed Peppers) and wild rice medley, which makes the three bean salad more filling (thank you fiber) and more dynamically flavored too.Bell Peppers. I love the crunch, flavor and color red bell peppers give this salad. Jalapenos. The spicy peppers balance the sweetness of the honey in the dressing.

Green Peas. Yes, I put peas in the rice and beans. They add a nice sweetness without which this bean salad recipe would not feel complete. Red Onion. Adds some zip and a little extra bite to this festive salad.

Cilantro. Gives this salad that iconic, fresh Mexican flavor.Honey. Adds just the right amount of sweetness to this salad.Lime. The zest AND juice from two whole limes provide extra punch and summertime flair.

The Directions

Storage Tips

To Store. Salad will taste best eaten within two days but can last three or four tightly covered in the refrigerator.To Freeze. Freeze, tightly covered, for up to 1 month. Let thaw overnight in the refrigerator.

Recommended Tools to Make this Recipe

Mason Jars. I use mason jars regularly for sipping smoothies and shaking up salad dressings with ease.Serving Bowl. These classic bowls make a beautiful addition to your potluck spread.

Here is some other tasty, vibrant produce to consider throwing into this three bean salad:

Fresh corn kernelsMatchstick carrotsAvocadoHalved cherry tomatoes