Are you ready for a twist on your classic 3 bean salad? Give this Mexican 3 Bean Salad a try and your family will say “Muy bueno!”
I was so excited when I found out the theme for this week’s Sunday Supper was “Picnic”.
Living in Washington picnic weather is fleeting, so squeezing in as much picnic time as possible is a huge goal for my family. Sunshine, good food, and family? That is a trifecta in my mind
We all love the typical picnic fare like Red Skin Potato Salad, and Spicy Coleslaw. But we also love to change it up with dishes like Deviled Potato Salad, Ultimate Potato Salad, Kitchen Sink Macaroni Salad, and, Spicy Tropical Slaw. However, for this week, I wanted to take another family favorite and switch it up a bit.
3 bean salad is a classic picnic dish. But I am obsessed with Mexican flavors, so I knew I wanted to come up with a dish that celebrated them. Cilantro and lime are ever present in Mexican dishes and we love things a bit spicy, so the addition of serrano peppers were a must in my mind. This gives the salad a wonderful flavor, with a little zip, but doesn’t require a ton of time or money to achieve. That makes it one perfect dish!
Mexican 3 Bean Salad 
Serves 8
1 bunch cilantro
2 to 3 Serrano peppers, chopped
2 cloves garlic, chopped
5 tablespoons white wine vinegar
1 lime, zested and juiced
1 teaspoon ground cumin
3/4 cup canola oil
Salt and pepper to taste
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 15-ounce can white beans, drained and rinsed
1/2 red onion, diced
2 to 3 Serrano peppers, chopped
2 cloves garlic, chopped
5 tablespoons white wine vinegar
1 lime, zested and juiced
1 teaspoon ground cumin
3/4 cup canola oil
Salt and pepper to taste
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 15-ounce can white beans, drained and rinsed
1/2 red onion, diced
Place the cilantro, the Serrano, garlic, white wine vinegar, lime zest, and cumin in a food processor and blend well, adding the olive oil as it mixes.
In a large bowl combine the sauce with the beans, stir to combine well.
ENJOY!!
Beverages
- Orange Blossom Iced Tea by girlichef
- Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
- Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
- Best Picnic Wines by ENOFYLZ Wine Blog
Appetizers
- Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
- Buffalo Chicken Spring Rolls by Daily Dish Recipes
- Peppadew Dip by Confessions of a Culinary Diva
- Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla
Mains
- Asparagus and Cheddar Quiche by Mess Makes Food
- London Broil with Caramelized Red Onions by Crazy Foodie Stunts
- Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
- Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee
Sides
- Mushroom and Gruyere Cheesecake by Peaceful Cooking
- Scotch Eggs by Small Wallet, Big Appetite
Salads
- Caprese Pasta Salad by La Bella Vita Cucina
- Farro & Walnut Salad by Foxes Love Lemons
- Fruit Tortellini Salad by Jelly Toast
- Gluten Free Potato Salad by Gluten Free Crumbley
- Japanese Noodle Salad by Noshing With The Nolands
- Kale and Quinoa Tabbouli by Healthy. Delicious.
- Layered Chicken Salad by Nosh My Way
- Lightened Up Macaroni Salad by Peanut Butter and Peppers
- Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
- Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
- Old Fashioned Potato Salad by Life Tastes Good
- Orzo Salad with Kale Pesto by Cooking Chat
- Pizza Pasta Salad by Curious Cuisiniere
- Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
- Tomato Bean Salad by Family Foodie
- Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
- Vegetable Salad by Magnolia Days
- Veggie Pasta Salad by Pescetarian Journal
- Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian
Sandwiches and Wraps
- Pan Bagnat by A Kitchen Hoor’s Adventures
- Panino con la Salamella by Manu’s Menu
- Roast Beef Wraps by Cookin’ Mimi
Sweets
- Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
- Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
- Cherry Chip Blossom Cupcakes by NinjaBaking.com
- Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
- Chocolate Chunk Brownies by What Smells So Good?
- Chocolate Syrup Brownies by That Skinny Chick Can Bake
- Chocolate Zucchini Cake by Killer Bunnies, Inc
- Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
- Flag Cake by Pies and Plots
- Peanut Butter Frosted Brownies by Feed Me, Seymour
- Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
- S’mores Crumb Bars by The Redhead Baker
- Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
- Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz
Join us around the family table for #SundaySupper
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