Forrest Generall Wellness Recipe of the Month: Mexican Three Bean Salad

It’s time again for the Forrest General Wellness Recipe of the Month!!  We wanted to share with you a delicious and each-to-make recipe that will compliment any summer time cookout or family gathering. It is so quick & easy and is a great side dish. It’s Mexican inspired but certainly does not have to be served with Mexican food. It keeps well in the refrigerator and is a really good topping for scrambled eggs. Or try it as an appetizer/dip with some tortilla chips. Or try it on your salad. Or just eat straight from the bowl. Did you see our Summertime Oatmeal Smoothie recipe ? If not, please feel free to jump over and check it out. No worries, I can wait for you!

3 Bean Salad 2

Mexican Three Bean Salad

Welcome back! Let’s dive in…

Ingredients: (about 7 cups)
Prep Time: 10 minutes
Cook Time: No cooking involved
Source: The Kitchen Life

 1 (15 oz.) can reduced-sodium black beans, rinsed & drained
■ 1 (15 oz.) can reduced-sodium chickpeas, rinsed & drained
■ 1 (15 oz.) can reduced-sodium white beans, rinsed & drained
■ 2 bell peppers {any color}, diced
■ 1 clove garlic, minced {optional}
■ 1 Tbsp. extra virgin olive oil
■ 2 Tbsp. red wine vinegar
■ 1/2 lime, juiced
■ 1/2 Tsp. salt
■ 1/2 Tsp. ground black pepper
■ About 1/2 to 3/4 cup cilantro, chopped
■ 1/2 cup crumbled queso fresco or feta cheese {optional}


Instructions:3 Bean Salad 1

1. In a large plastic or glass bowl, stir together all ingredients
except cheese, if using.
2. Cover and refrigerate for at least 30 minutes.
3. Fold in cheese right before serving, if using.
4. Keeps tightly covered in the refrigerator for up to 5 days

Nutrition Facts per 3/4 cup serving without cheese144 calories, 2.8 g fat (0.2 g saturated), 24.9 g carbohydrates,  7.3 g fiber, 7.4 g protein

Nutrition Facts per 3/4 cup serving with cheese:  162 calories, 4.1 g fat (1.1 g saturated), 24.9 g carbohydrates,  7.3 g fiber, 8.7 g protein.

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