Tangy Mixed Bean Salad

Last Updated on March 7, 2020 by Heather

Tangy Mixed Bean Salad is tangy, tart and refreshing, this is the only bean salad you will need for your next social get together.  Made with pinto beans, garbanzo beans, fresh vegetables and lime juice, this colorful salad is the ultimate in delicious easy side dishes.

Let’s talk about why this Tangy Mixed Bean Salad is your new best friend as the weather starts warming up.

Looking for more easy summer recipes? Check out my Homemade Coleslaw Recipe, Loaded Potato Salad and S’mores Pie. 

When the weather turns warm, the last thing anyone wants to do is slave over a hot stove (too dramatic?) let alone even turn that beast on.

We want fast, easy, light dishes that we can throw together and not have to worry about washing a dozen dishes or overthink

the process. And if they are pretty too.. all the better!

That’s why this Tangy Mixed Bean Salad recipe is sure to be your new best friend. It’s the perfect mixed bean salad and this comes from a girl who has to admit to not being overly fond of aforementioned bean salads. Gasp!!

Corn, garbanzo beans and red onion provide the crunch.  Pinto beans provide creaminess, jalapenos and fresh garlic bring a bit of heat, tomatoes add the pop and the lemon and lime bring the tart and tangy.  I added fresh cilantro but if wanted, you could substitute it with fresh parsley or even dill.

WHY THIS IS THE BEST BEAN SALAD

This is the best cold bean salad and here is why!

• First, it takes all of 5 minutes to throw this bad boy together. Win!!!
• This is a tart and tangy mixed bean salad so it delivers lots of crunch and lots of flavor.
• A great healthy alternative when it comes to party food.
• Cold bean salads are perfect for outdoor events because they take no time to make, you can make them ahead and they tolerate the heat.
• Perfectly portable this springtime bean salad is perfect for bbqs, parties and days around the pool.
• Can a bean salad be too pretty?  I think not and this colorful salad is a looker for sure!
• Made mostly with fresh ingredients, this summer salad is light and a great healthier alternative to get your nosh on.
• Pinto beans and garbanzo beans give a nice contrast of texture. 

To make this Tangy Mixed Bean Salad, you will need:

• Pinto Beans
• Garbanzo Beans
• Canned corn (or fresh!)
• Heirloom tomatoes
• Red onion
• Garlic
• Jalapenos
• Cilantro
• Lime and Lemon

HOW DO YOU MIXED BEAN SALAD?

Easy! To make this Tangy Mixed Bean Salad, start by rinsing your pinto and garbanzo beans before adding them to a large mixing bowl.

Halve the heirloom tomatoes and add them to the bowl. Chop your red onion, garlic, jalapeno and cilantro and add that to the bowl, as well.

Add either fresh or canned corn along with both lemon and lime juices and mix well to incorporate.  Add salt and pepper to taste and move to refrigerator for 1 hour.

Garnish with more cilantro before serving.

PRO TIPS FOR PERFECT SUMMER SALAD

• To maximize the shelf life your bean salad (for both safety and quality reasons) refrigerate in an airtight container. Properly stored, this will last for 3 to 5 days in the refrigerator.
• Cannellini beans, black beans, wax beans and even green beans are great alternatives and add ins for this salad.
• Add a bit of lime or lemon zest as a garnish on top to really bring the zing!
• Serve with tortilla chips or spoon it over mixed greens for the perfect summer bean salad.
• Although canned beans are ready to eat, they should be drained and rinsed first. Don’t just swirl them in the can with some water, pour them into a strainer and run cold water over them, shaking the beans as you go.

HOW TO CUT FRESH CORN FROM THE COB

Fresh corn is so amazing in this Mixed Bean Salad and it’s so easy to do. 

First, preheat your oven to 450 degrees.  Add in your corn, still in the husks and bake for 20 minutes.  Peel the husk off when the corn is cool enough to handle and then place a small bowl upside down inside of a bigger bowl.

Rest the fat end of the corn cob on the top of the upside down bowl and using a sharp knife, cut down the length of the corn cob, cutting the kernels off of the cob. 

The larger bowl will capture the kernels when they fall.  Work your way around the entire corn cob until you have cut away all of the corn kernels and then add the kernels to your bean salad.

MORE SUMMER MUST HAVE RECIPES

• Pineapple Jalapeno Salsa
• Greek Tortellini Pasta Salad
• Pink Lemonade Cake
• Sticky Barbecue Oven Baked Ribs
• Key Lime Cheesecake Bars

ENJOY!!

If you’ve tried this Tangy Mixed Bean Salad, please don’t forget to rate the recipe and let me know how you it came out in the comments below.

Share a photo of your creation on FACEBOOK, INSTAGRAM  or save it to PINTEREST  and tag #AWICKEDWHISK. I can’t wait to see your work!

Tangy Mixed Bean Salad

Tangy Mixed Bean Salad is tangy, tart and refreshing, this is the only bean salad you will need for your next social get together.  Made with pinto beans, garbanzo beans, fresh vegetables and lime juice, this colorful salad is the ultimate in delicious easy side dishes.

5 from 17 votes

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American

Prep Time: 15 minutes

Chill Time: 1 hour

Total Time: 15 minutes

Servings: 10

Calories: 450kcal

Author: Heather - A Wicked Whisk

Ingredients

• 15 ounces pinto beans rinsed
• 15 ounces garbanzo beans rinsed
• 15 ounces canned corn or 2 cobs if using fresh
• 2 pints small heirloom tomatoes halved
• 1/2 red onion diced
• 6 cloves garlic minced
• 3 jalapenos ribs/seeds removed, diced
• 1/3 cup cilantro chopped
• 2 - 3 limes juiced
• 1/2 lemon juiced
• salt and pepper to taste

Instructions

• Start by rinsing your pinto and garbanzo beans adding them to a large mixing bowl. 
• Halve the heirloom tomatoes and add them to the bowl. Chop your red onion, garlic, jalapeno and cilantro and add that to the bowl, as well. Add either fresh or canned corn along with both lemon and lime juices and mix well to incorporate. 
• Add salt and pepper to taste and move to refrigerator for 1 hour. Garnish the Easy Bean Salad with more cilantro before serving.

Notes

PRO TIPS FOR PERFECT SUMMER SALAD

• To maximize the shelf life your bean salad (for both safety and quality reasons) refrigerate in an airtight container. Properly stored, this will last for 3 to 5 days in the refrigerator.
• Cannellini beans, black beans, wax beans and even green beans are great alternatives and add ins for this salad.
• Add a bit of lime or lemon zest as a garnish on top to really bring the zing!
• Serve with tortilla chip or spoon it over mixed greens for the perfect summer bean salad.
• Although canned beans are ready to eat, they should be drained and rinsed first. Don't just swirl them in the can with some water, pour them into a strainer and run cold water over them, shaking the beans as you go.

 

Nutrition

Serving: 0.5cup | Calories: 450kcal | Carbohydrates: 32g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 637mg | Fiber: 8g | Sugar: 4g | Vitamin C: 14.9mg | Calcium: 640mg | Iron: 0.5mg

Tried this recipe?Mention @AWickedWhisk or tag #AWickedWhisk!

Update Notes: This post was originally published in May of 2018 but was republished with an updated recipe, new photos, step by step instructions and tips in March of 2020.