- This is a no-cook recipe built almost entirely from pantry staples.
- The chipotle-lime dressing ties together all the canned vegetables for a bold mix of heat, tang, and sweetness.
- It’s make-ahead friendly and the flavor improves as it chills.
Inspired by three-bean chili, this no-cook salad is packed with three types of canned beans and is the side everyone will talk about after the party. Pinto, black, and kidney beans are tossed in a chipotle-spiked dressing that strikes the perfect balance of sweet, tangy, and smoky. Apple cider vinegar and lime juice bring bright acidity to contrast the beans’ richness, while canned chipotle peppers in adobo add a lingering warmth and bold smokiness.
Pantry staples make this salad especially easy to pull together. In addition to the beans, canned fire-roasted corn and tomatoes with green chiles add subtle heat and depth, no fresh jalapeños required. After at least an hour of chilling, the flavors meld beautifully, but the salad tastes even better after a day or two, making it an ideal make-ahead side for potlucks, cookouts, or other gatherings. Best of all, it travels beautifully and serves just as well from the bowl it’s made in.
The beauty of this recipe is how easily it can be customized with garnishes and serving ideas. Keep it fresh with a sprinkle of cilantro, or add creamy richness with crumbled queso fresco, sliced avocado, or both. Serve the salad straight from the bowl, spoon it over rice, or scoop it up with tortilla chips for a cowboy caviar–style dip.
Notes from the Food & Wine Test Kitchen
- Swap in cooked dried beans for even more flavor and texture.
- Double the dressing — it keeps well and is delicious on other salads, grilled vegetables, or grain bowls.
- No pickled onions? Make a quick batch at home if you don’t have store-bought on hand.
This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.
