Mexican Bean Salad is one of those dishes that combines vibrant colors, bold flavors, and wholesome ingredients into a single bowl of deliciousness. Whether you’re preparing for a picnic, potluck, or weeknight dinner, this salad is the perfect blend of ease, taste, and nutrition. Packed with protein-rich beans, crunchy vegetables, and a tangy dressing, it’s a dish that leaves everyone coming back for more.
Let’s explore how you can make this refreshing salad right in your kitchen!
Ingredients for Mexican Bean Salad
Here’s what you’ll need to make this delicious and hearty salad.
Main Salad Ingredients
| Ingredient | Amount |
| Black beans (canned) | 1 (15-ounce) can, rinsed and drained |
| Kidney beans (canned) | 1 (15-ounce) can, rinsed and drained |
| Cannellini beans (canned) | 1 (15-ounce) can, rinsed and drained |
| Green bell pepper | 1, chopped |
| Red bell pepper | 1, chopped |
| Frozen corn kernels | 1 (10-ounce) package, thawed |
| Red onion | 1, diced |
For the Dressing
| Ingredient | Amount |
| Olive oil | ½ cup |
| Red wine vinegar | ½ cup |
| Fresh cilantro | ¼ cup, chopped |
| Fresh lime juice | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Garlic | 1 clove, crushed |
| White sugar | 2 tablespoons, or to taste |
| Salt | 1 tablespoon, or to taste |
| Ground cumin | 1½ teaspoons |
| Ground black pepper | 1½ teaspoons |
| Chili powder | ½ teaspoon, or to taste |
| Hot pepper sauce | 1 dash, or to taste |
Why You’ll Love This Recipe
- Easy to Prepare: Just chop, mix, and chill—perfect for busy days.
- Nutritious: Full of fiber, protein, and vitamins, it’s a healthy and satisfying option.
- Crowd-Pleaser: It’s colorful, flavorful, and always a hit at gatherings.
- Versatile: Serve it as a side dish, a main course, or even as a taco filling.
Step-by-Step Instructions for Mexican Bean Salad
1. Prep the Ingredients
- Rinse and Drain the Beans: Pour the black beans, kidney beans, and cannellini beans into a colander. Rinse them thoroughly under cold water to remove any excess sodium and let them drain completely.
- Chop the Vegetables: Dice the green and red bell peppers into small, even pieces. Finely dice the red onion for a milder flavor.
2. Combine the Salad Ingredients
In a large mixing bowl, combine the beans, chopped bell peppers, thawed corn kernels, and red onion. Toss everything together gently to distribute the ingredients evenly.
3. Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, fresh cilantro, lime juice, lemon juice, and crushed garlic.
- Add the sugar, salt, cumin, black pepper, chili powder, and hot pepper sauce. Whisk again until the dressing is fully emulsified and all the seasonings are well combined.
4. Toss the Salad
Pour the dressing over the bean and vegetable mixture. Use a large spoon to toss the salad until all the ingredients are evenly coated with the dressing.
5. Chill the Salad
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour. This step allows the flavors to meld together, making the salad even more delicious.
Tips for the Best Mexican Bean Salad
- Use Fresh Ingredients: Fresh lime juice, cilantro, and crunchy vegetables enhance the salad’s flavor.
- Adjust Seasonings: Taste the salad after it chills and adjust the salt, pepper, or chili powder to your liking.
- Rinse the Beans: Rinsing canned beans removes excess sodium and improves their texture.
- Chill for Longer: For deeper flavors, refrigerate the salad overnight before serving.
Nutritional Information for Mexican Bean Salad
| Nutrient | Per Serving (Approx.) |
| Calories | ~220 kcal |
| Protein | ~7g |
| Carbohydrates | ~30g |
| Fat | ~8g |
| Fiber | ~8g |
Serving Suggestions
- As a Side Dish: Pair with grilled chicken, steak, or fish for a complete meal.
- In Tacos or Wraps: Use as a filling for soft tacos, burritos, or lettuce wraps.
- With Tortilla Chips: Serve as a hearty dip with crispy tortilla chips.
- Over Greens: Spoon the salad over a bed of fresh greens for a nutritious lunch.
Creative Variations
- Avocado Addition: Add diced avocado for a creamy twist.
- Spicy Kick: Use jalapeños or habanero peppers for extra heat.
- Cheesy Option: Sprinkle crumbled queso fresco or feta cheese on top.
- Southwest Style: Mix in diced tomatoes and a sprinkle of smoked paprika.
- Fruit Fusion: Add diced mango or pineapple for a sweet and tangy contrast.
FAQs About Mexican Bean Salad
1. Can I use fresh beans instead of canned?
Yes! Cook dried beans from scratch and cool them completely before adding them to the salad.
2. How long does Mexican Bean Salad last?
Store the salad in an airtight container in the refrigerator for up to 4 days.
3. Is this salad vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free, making it suitable for various dietary preferences.
4. Can I make this salad ahead of time?
Absolutely! In fact, the flavors deepen as the salad sits, so it’s perfect for making a day in advance.
5. What can I substitute for cilantro?
If you’re not a fan of cilantro, try parsley or green onions for a similar fresh note.
6. Can I freeze Mexican Bean Salad?
It’s not recommended to freeze this salad because the vegetables may lose their crispness, and the dressing could separate.
Conclusion: Make Your Mexican Bean Salad Today!
Now that you have this easy and delicious recipe for Mexican Bean Salad, it’s time to bring it to life in your kitchen. With its vibrant colors, bold flavors, and wholesome ingredients, this dish is sure to become a favorite in your household.
Grab your ingredients, toss them together, and enjoy a refreshing, protein-packed salad that’s perfect for any occasion. Let’s get chopping!
Print
Mexican Bean Salad: A Fresh and Flavorful Recipe You’ll Love
- Total Time: 15 minutes (+ 1 hour chilling)
- Yield: 6 servings
Description
Bursting with vibrant colors and bold flavors, this Mexican Bean Salad is a perfect blend of wholesome ingredients and zesty dressing. Packed with protein, fiber, and crunch, it’s an easy and refreshing dish for picnics, potlucks, or weeknight meals.
Ingredients
For the Salad:
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10-ounce) package frozen corn kernels, thawed
- 1 red onion, diced
For the Dressing:
- ½ cup olive oil
- ½ cup red wine vinegar
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 2 tablespoons white sugar (or to taste)
- 1 tablespoon salt (or to taste)
- 1½ teaspoons ground cumin
- 1½ teaspoons ground black pepper
- ½ teaspoon chili powder (or to taste)
- 1 dash hot pepper sauce (or to taste)
Instructions
- Prep the Ingredients:
- Rinse and drain the black beans, kidney beans, and cannellini beans.
- Chop the green and red bell peppers and finely dice the red onion.
- Combine the Salad:
- In a large mixing bowl, combine the beans, bell peppers, corn, and red onion. Toss gently to distribute evenly.
- Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, cilantro, lime juice, lemon juice, and garlic.
- Add sugar, salt, cumin, black pepper, chili powder, and hot pepper sauce. Whisk until emulsified and smooth.
- Toss the Salad:
- Pour the dressing over the salad ingredients. Use a large spoon to toss everything until evenly coated.
- Chill:
- Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Serve:
- Serve cold as a side dish, taco filling, or even as a dip with tortilla chips.
Notes
- Rinse canned beans thoroughly to remove excess sodium.
- For added crunch, mix in diced cucumber or jicama.
- Adjust the spice level with more or less chili powder or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mexican
