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sweet and spicy three bean salad with green tortillas on a teal gingham napkin

Sweet And Spicy Three Bean Salad

  • Author: Amy
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 7 cups 1x
  • Diet: Vegan


This is a solid three bean salad recipe to keep in your back pocket at all times. Black beans, garbanzos, and kidney beans are tossed with the best red peppers, orange peppers, cilantro, jalapeno, and red onion. It all gets a sprinkling of maple syrup for sweetness plus olive oil and plenty of fresh citrus. This versatile salad could be a dip, burrito filling, tostada topping, or the star of your plant-based taco Tuesday.



1 can of black beans

1 can of kidney beans

1 can of garbanzo beans (chickpeas)

1 red onion, finely diced

7 cloves of garlic, minced

1 jalapeno, finely diced (leave seeds for extra spicy, remove seeds for not so spicy)

1 red pepper, diced

1 orange pepper, diced

1 Tbsp maple syrup

1 1/2 tsp salt

juice of 1 lime

2 Tbsp orange juice

1/2 tsp cumin


  1. Combine: Combine beans, peppers, onion, and garlic in a large mixing bowl.
  2. Whisk: Whisk together olive oil, garlic, maple syrup, lime juice, orange juice, salt, and cumin.
  3. Stir: Stir the dressing into the bean mixture.
  4. Let stand: let stand, covered, in the refrigerator for at least 1 hour.
  • Category: Side Dishes
  • Method: Stir
  • Cuisine: Mexican American

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