Three-Bean BBQ Salad

How to Make Three-Bean BBQ Salad

1. 1

   Step 1: Prepare the beans and corn

   Drain and rinse the black beans, kidney beans, and chickpeas well to remove canning liquid and any excess sodium. If using canned corn, drain it; if using frozen, thaw and drain. Transfer all four (three beans and corn) to a large mixing bowl and give them a gentle toss to combine.

   For this step

   • 1 1/2 cupsCooked black beans, drained and rinsed
   • 1 1/2 cupsCooked kidney beans, drained and rinsed
   • 1 1/2 cupsCooked chickpeas (garbanzo), drained and rinsed
   • 1 cupCorn kernels (fresh, frozen & thawed, or canned, drained)
   
2. 2

   Step 2: Whisk the BBQ-style dressing

   In a small bowl or jar, whisk together the smoky BBQ sauce, extra-virgin olive oil, and fresh lime juice until smooth and emulsified. Taste and adjust — add a little more lime if you want extra brightness or a splash of water to thin the dressing to your preferred consistency.

   For this step

   • 3/4 cupSmoky-style BBQ sauce
   • 2 tbspExtra-virgin olive oil
   • 2 tbspFresh lime juice
   
3. 3

   Step 3: Chop the vegetables and herbs

   Finely dice the red bell pepper and red onion so they’re bite-sized and not overpowering. Roughly chop the cilantro and add it to the bowl with the beans and corn so the herb is ready to mingle with the dressing.

   For this step

   • 1 cupRed bell pepper, diced
   • 1/2 cupRed onion, finely diced
   • 1/2 cupFresh cilantro, chopped
   
4. 4

   Step 4: Toss everything together

   Pour the BBQ-lime dressing over the bean-and-vegetable mixture and toss gently but thoroughly to coat. Taste and season with salt and freshly ground black pepper as needed, and add a touch more lime or BBQ sauce if you prefer brighter or sweeter flavors.
   
5. 5

   Step 5: Rest, chill, and serve

   Let the salad sit at room temperature for 10–15 minutes or chill in the fridge for at least 30 minutes to let the flavors meld. Before serving, give it a final toss and garnish with a little extra chopped cilantro or a squeeze of lime if desired; the salad will keep well refrigerated for up to 24 hours.
   

1. Drain and rinse the black beans, kidney beans, and chickpeas well to remove canning liquid and any excess sodium. If using canned corn, drain it; if using frozen, thaw and drain. Transfer all four (three beans and corn) to a large mixing bowl and give them a gentle toss to combine.
2. In a small bowl or jar, whisk together the smoky BBQ sauce, extra-virgin olive oil, and fresh lime juice until smooth and emulsified. Taste and adjust — add a little more lime if you want extra brightness or a splash of water to thin the dressing to your preferred consistency.
3. Finely dice the red bell pepper and red onion so they’re bite-sized and not overpowering. Roughly chop the cilantro and add it to the bowl with the beans and corn so the herb is ready to mingle with the dressing.
4. Pour the BBQ-lime dressing over the bean-and-vegetable mixture and toss gently but thoroughly to coat. Taste and season with salt and freshly ground black pepper as needed, and add a touch more lime or BBQ sauce if you prefer brighter or sweeter flavors.
5. Let the salad sit at room temperature for 10–15 minutes or chill in the fridge for at least 30 minutes to let the flavors meld. Before serving, give it a final toss and garnish with a little extra chopped cilantro or a squeeze of lime if desired; the salad will keep well refrigerated for up to 24 hours.