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