Three Bean Panzanella Salad

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8

Bean there, done that when it comes to bean salads? Our Three Bean Panzanella Salad combines black beans, kidney beans, and green peas with crisp cucumber and sweet corn to make a sensational summer salad. Ready in 30 min and no cooking required!


In a large mixing bowl, combine black beans, kidney beans, sweet peas, corn, green onions, bell peppers, cucumbers, and diced green chiles — mix well.

In a separate bowl, combine salsa, lime juice, and chili seasoning. Mix well and pour over bean salad. Add cilantro, tomatillo, and croutons and mix gently. Allow salad to sit in room temperature for about 30 minutes. If not serving immediately, refrigerate afterwards.

Chef La Pref Tip:

Make your own croutons — day-old bread like Italian loaf, baguette or bolillos work well for homemade croutons. Cut your bread into squares about the size of a nickel, and season with salt and black pepper. Drizzle with olive oil, lay on a baking sheet with parchment paper or foil, and throw them in the oven for 10 minutes at 350º.

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