Southwestern Bean Salad

southwestern bean salad

I like traditional three-bean salad, and I also like southwestern recipes. I decided to create a cold salad from these two ideas. This bean salad is sweet and tangy, with a little heat. We enjoy it with grilled chicken and baked ham, but it would be a nice accompaniment to most meats, poultry, and even fish. If you like low carb recipes, you can use Splenda instead of sugar. Yes, beans have carbs, but they also provide protein and fiber.

Southwestern Bean Salad recipe


  • 2 cans cut green beans, drained
  • 2 cans yellow wax beans, drained
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 red onion, cut into thin strips
  • ½ cup pickled jalapeno rings
  • 1 ¼ cups sugar (or Splenda)
  • 1 cup apple cider vinegar
  • 2/3 cup oil
  • 2 tablespoons lime juice
  • 1 tablespoon liquid from jalapenos
  • 2 teaspoons salt
  • 2 teaspoons minced garlic
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon chipotle powder

Directions: Combine all the beans, the onion, and the jalapeno rings together in a large bowl. In a medium bowl, whisk together remaining ingredients and pour over veggies. Toss well. Cover bowl and refrigerate salad for several hours, stirring occasionally.