Avocado and Three Bean Salad (2024)

Sunday, June 5, 2016 · 141 Comments

A filling and satisfying dish, this Avocado and Three Bean Salad is the perfect side to any meal. It’s ready in minutes and you likely have most of the ingredients in your pantry and refrigerator.

Summer weather has hit here in Oregon with temperatures in the high 90’s. It has me reaching for easy recipes like this three bean salad and my other favorites; Greek Pasta Salad or Pepperoni Pizza Pasta Salad. Both are so delicious, light and refreshing.

It also helps that this three bean salad is not laden with a heavy dressing, letting the beans and fresh veggies stand out. I’m telling you it’s amazing! I have found myself munching on bowl after bowl and I’m not even sorry about it.

I know so many of us are accustomed to the classic three bean salad with green beans, garbanzos and kidney beans made with a tangy vinaigrette. This recipe adds some southwest flair to the mix or maybe it’s Tex-Mex in its own way. The avocado really stands out in this particular salad.

On their own the beans are colorful and beautiful and make up a flavorful base for this salad.

If you love my yellow colander, I don’t blame you. It really brightens up the kitchen and makes all food look so appetizing. I highly suggest getting one if you’re into that kind of thing.

When all the ingredients are together not only is this three bean salad a delicious side dish, but it will stand out on your buffet table. Aren’t the colors are striking?!

I like to use an avocado slicer to help get the perfect avocado slices. It’s one of my most used kitchen tools. However, my favorite kitchen tool OF ALL TIMESis this citrus juicer. I could never live without it. It gets every last bit of juice out of your limes and lemons (even when they are dry). You will use it for this salad and everything else. Trust me you can’t live another day without it.

I tossed my avocado in the lime juice before adding it to the salad, which will help keep the avocado from browning. It also adds the “refreshing” aspect to this salad.

Since the salad can be put together in 15 minutes, you will not hesitate to make this again and again for lots of occasions. It has seriously become one of the most popular recipes on my site!

Not many people are going to say no to a bowl of this beautiful salad.

READER RECIPE TIPS

• “This salad is awesome. I have made it on several occasions and everyone has loved it. I have been asked for the recipe by many and they have had the same reaction by guest. In fact, I am on the site now to copy and send to someone. I have used a large bag of frozen sweet corn and grilled it when corn was not in season and it was great as well. This salad is definitely worth the effort and gets easier each time you make it.”
  
• “Have served this recipe for dinner when entertaining and everyone loved it. It is a little labor intensive, but very much worth it. My husband gets headaches from jalapeno peppers so I grilled a combination of red and orange sweet peppers. I also used cannellini beans instead of the pinto just because we like them better. The flavors blend together deliciously! Enjoy!”
• “I used basil instead of cilantro since I’m not a cilantro fan and it was delicious!”

This post may contain affiliate links. Please read mydisclosure policy.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.