3 Bean and Bell Peppers Salad with Mexican Seasoning

We love this colorful and fresh tasting salad in my house. It makes for a great lunch, snack or side dish. It's easy to make and will keep for about three days.


bell peppers, any color, chopped (Get 3 different colors)
1 can
red kidney beans (rinsed and drained)
1 can
black beans (rinsed and drained)
1 can
garbanzo beans or cannellini beans (rinsed and drained)
1 bunch
cilantro (chopped)
swirl of extra virgin olive oil
salt and pepper to taste
6 slices
pickled jalapeno peppers, diced
1⁄4 teaspoon
chili powder

Additional Notes

We use more of an even ratio of peppers to beans than what is shown in this photo.


Drain and rinse the beans, add to large bowl

Chop the bell peppers (not too small), add to bowl

Finely chop the cilantro - a nice sized bunch, add to bowl

Finely chop pickled jalepeno, add to bowl

One ripe lime - squeezed into bowl
Drizzle Olive Oil
Salt and Pepper, to taste - you may need to add salt to add a little at a time
Sprinkle of Chili Powder, Taco Seasoning or seasoning of your choice - just to give a little flavor
Mix together, let sit for a few minutes for the flaver to enhance