This Southwestern Three Bean Salad will add a boost of flavor to just about any meal. Serve it with your summer cookout or even a holiday feast.

Instead of the traditional garbanzo beans usually found in three bean salad, I added black beans and hominy. And since I was going Southwestern I went all in with a Chipotle Lime Dressing.

I only added a little Chipotle Chili Pepper at first. You will want to taste it before serving and add salt and pepper as needed just before serving.

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I made this recipe as part of #CookoutWeek. A week long celebration of cookout, barbecue and other summer party goodness. Over 40 bloggers gathered together to bring you some great recipes. Be sure to scroll past the recipes to see what the other's are sharing today.

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Southwestern Three Bean Salad

Three Bean Salad with black beans and hominy

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Ingredients

1 cup green beans (trimmed and cut in 1" pieces)
15 oz can black beans (drained and rinsed)
15 oz can kidney beans (drained and rinsed)
15 oz can hominy (drained and rinsed)
½ cup greeen or red onion (chopped)
1 cup red or orange bell pepper (chopped)
2 tablespoons cilantro leaves (chopped)
2 limes
½ cup olive oil
1 tablespoon honey
¼ teaspoon chipotle chili pepper
salt and additional chipotle chili pepper (as needed before serving)

Instructions

Cook green beans in boiling water for about 5 minutes. You want them still green with some crunch to them. Drain and immediately place in a bowl of ice water to stop the cooking.
In a medium bowl, combine all three beans, hominy, onions, pepper and cilantro.
Zest one lime. Squeeze juice from both limes.
In a small bowl combine lime zest and juice, chipotle chili pepper, and oil. Pour over salad and stir gently.
Chill in fridge at least one hour to overnight. Adjust seasonings before serving.

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