3 Bean Salad

Course Salad
Cuisine Mediterranean


  • 3 cans tri-beans OR
  • 1 can each kidney, black and white, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1/2 red bell pepper chopped
  • 1/2 red onion chopped
  • 1 jalapeño (with seeds if desired) diced small
  • 1/2 cup fat free BBQ sauce
  • Dash (or more) Tabasco sauce


  • Place all ingredients in the bowl and toss.
  • Salt to taste.
  • Let sit overnight in the fridge to allow flavors to hang out a bit.
  • Pause for a moment to enjoy the colors nature has bestowed on us.
  • Give it another mix and serve.
  • NOTE: This is an amazing snack or meal over some Boston or fresh-picked leaf lettuce!