Tangy Southwestern Bean Salad

Total Time
Prep 30 mins
Cook 0 mins

This is one of my aunt’s staple recipes. She is a wonderful cook known for knack for “fresh tasting” food – this recipe is exactly that. It is always a big hit at our family functions. There is quite a bit of room for personalization with the herbs…just add what you like and how ever much you’d like. I love cilantro and dill, so I am pretty generous with both, but personally I don’t even think it needs the parsley. It’s completely up to you. Also, you will have extra dressing, but trust me its great in a plain old green salad too! One more recommendation…make this a day or two before you plan on serving it, if possible. Although it’s great right away, this is definitely one of those dishes that gets better over a little time. Cook time does not include the resting time for the salad dressing.

Ingredients Nutrition


  1. Combine ingredients for balsamic dressing and let rest in the refrigerator a few hours or overnight – the longer it sits, the more garlicky it gets!
  2. Combine all salad ingredients with ¼ cup of the dressing and serve.
Most Helpful

Loved the combination of dill and cilantro! This is a very nice and versatile summer bean salad. Thanks!

Carianne June 11, 2006

You know how you read - even if you dont like this or that you will love this, or something like that? Well, usually being skeptical I'm like okay, right. I do not even touch stuff like this. EVER. But my DH loves this kind of thing so I made it. I tried it. Holy cow. This was good! And it does taste really fresh. Used grey poupon as I did not have any other brown mustard. Thanks. Your Aunt have anymore of these recipes hanging around?

Jockey August 02, 2005