Mexican Three Bean Salad with Wild Rice
5 from 4 votes
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Three Bean Salad with Wild Rice

Yield: 8 -10 servings
Total Time:
20 mins
Three bean salad with wild rice that can be made ahead and tastes great at room temperature. Perfect for picnics, potlucks and leftovers!


  • 3 cups cooked wild rice blend — cooled
  • 1 can kidney beans — (14 ounces) dark or light, rinsed and drained
  • 1 can garbanzo beans — (14 ounces) rinsed and drained
  • 1 can black beans — (14 ounces) rinsed and drained
  • 1 package frozen peas — (10 ounces) thawed
  • 1 red bell pepper — diced
  • 1-2 jalapenos — diced (if sensistive to spice, remove seeds and membrane and just add 1)
  • 1/2 red onion — diced
  • 1/2 cup freshly chopped cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey — sub agave to make vegan
  • 2 limes — zest and juice
  • 1/2 teaspoon kosher salt


  1. In a large mixing bowl, combine the rice, kidney beans, garbanzo beans, black beans, peas, bell pepper, jalapeno, red onion, and cilantro.
  2. In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine the olive oil, honey, lime zest, lime juice, and salt. Pour over the salad, then toss gently to combine. If time allows, refrigerate for 1 hour to allow the flavors to blend. Serve chilled or at room temperature.

Recipe Notes

Salad will taste best eaten within two days but can last three or four tightly covered in the refrigerator. Freeze, tightly covered, for up to 1 month. Let thaw overnight in the refrigerator.
Course: Salad, Side Dish
Cuisine: American
Keyword: Easy Salad Recipe, Three Bean Salad with Wild Rice

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