Red White and Black Bean Salad

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Red White and Black Bean Salad is an easy, no-cook, cold salad recipe.

Red White and Black Bean Salad in a glass bowl with a spoon

I like to call this Red White and Black Bean Salad recipe a no-brainer kind of salad recipe. There is no cooking involved. And all you really have to do is open several cans of beans and corn, and toss it with chopped green onions and a tangy, easy-to-make vinaigrette. That makes this a super easy salad recipe to add to your dinner menu. It’s also a good one to add to a backyard cookout as a side to your burgers or other grilled meats.

ingredients for red white and black bean salad in a glass bowl with a plaid napkin and green onions garnish

Red White and Black Bean Salad ingredients:

  • canned white beans
  • canned kidney beans
  • canned black beans
  • corn
  • chopped green onions

After rinsing the beans and corn, all you have to do is dump all of these things in your salad bowl.

pouring dressing onto red white and black bean salad in a glass bowl

Dressing ingredients:

  • olive oil
  • red wine vinegar
  • garlic powder
  • ground cumin
  • salt and pepper

You’ll just combine the dressing ingredients, pour it over the Red White and Black Bean Salad and toss.

red white and black bean salad in a glass bowl on a plaid napkin with green onions garnish

This is one of those salad recipes that gets better the longer it has a chance to sit. You want to let the flavors meld, and give the beans a chance to soak up some of that tangy dressing. An hour or so in the refrigerator will give it enough time to marinate before serving, but if I have the time… I give it several hours. Leftovers the next day will give you a wonderful, tangy Red White and Black Bean Salad!

spoonful of bean salad

Do you remember the 3-bean salad that was so popular back in the 70’s?  You can still spot it in some serve-yourself salad bars at restaurants (if those are still going to be around!) I happen to be one who loves that old-timer salad. This bean salad is reminiscent of the classic 3-bean salad, but it’s better.

bean salad in a small bowl with the bigger bean salad bowl in the background and green onions garnish

Try this fabulous, easy bean salad recipe, and let me know what you think. Enjoy!

Here are a few more bean salad recipes you might like to try:

Red White and Black Bean Salad in a glass bowl with a spoon
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Red, White and Black Bean Salad

Super easy and delicious bean salad recipe!
3 6 3
Prep Time 15 minutes
Servings 8 servings
Calories 289kcal
Course Salad
Cuisine American
Keyword bean salad

Ingredients

  • One 15-ounce can white beans
  • One 15-ounce can kidney beans
  • One 15-ounce can black beans
  • One 11-ounce can Mexicorn (or regular corn)
  • 3 whole green onions, chopped
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Add all of the beans to a colander and drain. Add the corn. Rinse well with cool water. Drain well. Pour into a large bowl.
  • Finely chop the green onions, using all of white portion and enough tops to measure a little over 1/2 cup. Add the green onions to the bean mixture.
  • Pour the olive oil into a 2 cup glass measuring cup. Whisk in in the vinegar, garlic powder, cumin, salt and pepper. Pour over the bean mixture. Stir until well coated. Serve immediately or chill.

Notes

  • *If you are preparing this recipe as gluten-free, just be sure to use brands of corn and beans that are known to be GF.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 214mg | Potassium: 710mg | Fiber: 12g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 4mg | Blue WW Smartpoints: 3 | Green WW Smartpoints: 6 | Purple WW Smartpoints: 3
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  • Lori G. wrote:

    Looking forward to making this recipe, looks delicious! The ‘print’ feature is not working correctly.

    • Lori Lange wrote:

      Hmm, I just tested out the PRINT button and printed out the recipe. What’s happening on your end?