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Mexican Bean Salad

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Mexican Bean Salad is a colorful and refreshing dish loaded with beans, crisp vegetables, sweet corn, and a zesty lime dressing. Packed with plant-based protein and fiber, it’s perfect as a side dish, light lunch, or make-ahead meal.

Ingredients

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1½ cups corn kernels, fresh, frozen, or canned
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large mixing bowl, combine the black beans, kidney beans, pinto beans, corn, red bell pepper, green bell pepper, red onion, cherry tomatoes, and cilantro.
  2. In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, honey or maple syrup, cumin, chili powder, salt, and black pepper.
  3. Pour the dressing over the bean mixture.
  4. Toss gently until all ingredients are evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Stir before serving and adjust seasoning if needed.
  7. Serve chilled or at room temperature.

Notes

  • Add diced avocado just before serving.
  • Include jalapeños for extra heat.
  • Stir in diced cucumber for additional crunch.
  • Use black-eyed peas or chickpeas in place of some of the beans.
  • Add crumbled cotija or feta cheese for extra flavor.
  • Mix in cooked quinoa for a heartier salad.
  • Top with crushed tortilla chips for added texture.
  • Store in the refrigerator for up to 4 days.
  • Stir before serving as the dressing may settle.
  • Add avocado only when ready to serve for best freshness.

Nutrition

Find it online: https://thefamilycooking.com/mexican-bean-salad-2/