Three Bean Salad with Jalapeño Mango Dressing

Three Bean Salad with Jalapeño Mango Dressing

This anti-inflammatory three bean salad is a blend of kidney beans, green beans and garbanzo beans, all elements of a traditional three bean salad. What sets this three bean salad apart from the rest is a sweet and spicy Jalapeño Mango Dressing. Makes an excellent lunch or a perfect side dish with dinner. 
Course Salad
Cuisine American, Mexican
Servings 4
Calories 380 kcal



  • 1 pound green beans, ends snipped and cut into 1 inch pieces
  • 1 15 ounce can red kidney beans, drained and rinsed
  • 1 15 ounce can chick peas, drained and rinsed
  • ½ red onion, halved and sliced thin
  • 1 1 red bell pepper, thinly sliced
  • 1 cup cherry or grape tomatoes, halved


  • 1 large ripe mango peeled, pitted and roughly chopped
  • ¼ cup fresh lime juice (approximately 2 limes)
  • ¼ cup fresh orange juice (juice of one small orange)
  • ½ teaspoon  ground cumin
  • 1 clove garlic
  • ½ jalapeño pepper, deseeded (save other half for garnish)
  • ¼ teaspoon  salt
  • ½ teaspoon  freshly ground black pepper
  • ¼ cup extra virgin olive oil


  • Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
  • Place green beans, kidney beans, chick peas, onion, and red bell pepper in a large bowl and gently combine.
  • Place all dressing ingredients in a small food processor or blender. Pulse until will blended.
  • Add dressing to salad and toss to combine. Add tomatoes and toss once again gently so tomatoes remain intact. Chill for at least 2 hours before serving.