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+ servings
bean salad on a plate with chips

Pantry 3 Bean Salad {or dip}

Prep Time 5 mins
Total Time 5 mins
Course Appetizer, lunch, Salad, Side Dish
Cuisine American
Servings 4 people


  • 15 oz Northern Beans, Drained
  • 15 oz Chickpeas, Drained
  • 15 oz Kidney Beans, Drained
  • ¼ cup Lime Juice {fresh is best}
  • ¾ cup Fresh Cilanto
  • ½ Red Onion
  • 2 tablespoon Agave {or honey}
  • 2 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • ½ tsp Salt {to your taste}


  • Drain and rinse all 3 cans of beans and add them to a big bowl
  • Dice onion in small pieces and cilantro and add it to the bowl
  • Add the cumin, olive oil, and lemon juice to the bowl
  • stir to combine
  • Cover and let sit in the refregerator over night or at least an hour.
  • Serve as a side dish or a dip
Keyword appetizer, lunch, salad, side dish
Tried this recipe?Let us know how it was!