Tex-Mex Three Bean Potato Salad

Tex-Mex Three Bean Potato Salad

Onion & Chive

This is the perfect salad for a summer get-together. It’s full of fresh flavors and seasonal ingredients, including onion, chive, and a rainbow of bell peppers, green and red onion, cilantro, and a cumin-lime vinaigrette.


You can grill the corn ahead of time or by sauté it until slightly charred in spots to give it an extra kick.

For best flavor: Allow time for the beans and vegetables to marinate in the cumin-lime vinaigrette for a few hours before adding potatoes just prior to serving.


Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Onion & Chive

Onion & Chive

Where To Buy


Prepare the potatoes:

Preheat oven to 450°F.

Slice potatoes in half, add the seasoning packet, drizzle with a generous amount of olive oil and stir well.

Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet. Bake for 25 to 30 minutes, flipping halfway through. Cool before slicing potatoes in half again (so each piece is a quarter of a potato.) Set aside.

Make the Dressing:

Whisk together all dressing ingredients. Pour the grilled corn, bell pepper, red onion, green onion, kidney beans, black beans, chickpeas and cilantro into a bowl and stir in the dressing.

Add the chopped roasted potatoes just before serving.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.