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Tex-Mex Three Bean Potato Salad -

Tex-Mex Three Bean Potato Salad

  • Author: Brittany at
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 cups 1x
  • Category: Salad, Side Dish
  • Cuisine: Vegan


A zesty deli-style salad of beans, bell peppers, grilled corn and roasted, seasoned Creamer potatoes in a cumin-lime vinaigrette.



Cumin-Lime Vinaigrette

  • 2 tbsp water
  • 2 tbsp canola oil
  • 2 tbsp lime juice (add more to taste)
  • 2 tsp sriracha
  • 1 tsp sugar
  • 1/2 tsp salt (adjust to taste)
  • 1/4-1/2 tsp cumin
  • 1/4-1/2 tsp chili powder


  1. Prepare the potatoes: Preheat oven to 450F. Slice potatoes in half, add the Onion Medley 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 25-30 minutes, flipping halfway through. Cool before slicing potatoes in half again (so each piece is a quarter of a potato.) Set aside.
  2. 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.
  3. Add the chopped roasted potatoes just before serving.


For best flavour: 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.If you don't haven access to The Little Potato Company's Oven | BBQ Ready kits: Season Creamer potatoes with a blend of garlic powder, onion powder, sea salt, and dried parsley and then proceed according to the recipes instructions.My notes: I grilled an ear of corn in my George Foreman. You can achieve similar results in an outdoor grill or by sautéeing until slightly charred in spots.