3 Bean Salsa Salad

10 min

10 servings

A simple salad made with pantry staples and done within 10 min, win-win! It’s a big batch salad that keeps well in the fridge and perfect to prep ahead for the week to easily add to power bowls, or bring to potlucks!

Ingredients

  • 1 can (19 oz/540 ml) kidney beans, drained and rinsed
  • 1 can (19 oz/540 ml) black beans, drained and rinsed
  • 1 can (19 oz/540 ml) chickpeas, drained and rinsed
  • 1 cup frozen corn niblets, thawed
  • 2 green onions, thinly sliced
  • 3⁄4 cup orange juice
  • 1 tbsp Fajita or Taco Seasoning
  • 1 recipe prepared Poco Picante Salsa, or other Salsa
  • 2 tbsp Poco Picante Salsa Mix
  • 1 cup diced tomatoes
  • 1 tsp lime juice, optional
  • cilantro, optional

Preparation

  1. Combine all ingredients.
  2. Serve immediately or marinate in refrigerator for up to 24 hours.

Nutritional Information

Per serving: Calories 200, Fat 1.5 g (Saturated 0.1 g, 0 0 g), Cholesterol 0 mg, Sodium 690 mg, Carbohydrate 35 g (Fiber 10 g, Sugars 3 g), Protein 10 g.

Tips

Serve with whole-wheat pita wedges and prepared Epicure Guacamole.

Want to bring a little more heat? Swap 1 tbsp Poco Picante Salsa Mix for Taco or Fajita Seasoning.