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Mexican Bean Salad

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Mexican Bean Salad is a colorful and refreshing dish packed with beans, crisp vegetables, and a zesty lime dressing. Loaded with plant-based protein and fiber, it’s perfect as a side dish or light meal.

Ingredients

  • Black beans, drained and rinsed
  • Kidney beans, drained and rinsed
  • Pinto beans, drained and rinsed
  • Corn kernels
  • Cherry tomatoes, halved
  • Red bell pepper, diced
  • Green bell pepper, diced
  • Red onion, finely diced
  • Fresh cilantro, chopped
  • Avocado, diced (optional)
  • Olive oil
  • Fresh lime juice
  • Red wine vinegar
  • Garlic, minced
  • Ground cumin
  • Chili powder
  • Salt
  • Black pepper

Instructions

  1. In a large mixing bowl, combine the black beans, kidney beans, pinto beans, corn, tomatoes, bell peppers, red onion, and cilantro.
  2. In a small bowl or jar, whisk together the olive oil, lime juice, red wine vinegar, garlic, cumin, chili powder, salt, and black pepper.
  3. Pour the dressing over the bean mixture.
  4. Toss well until all ingredients are evenly coated.
  5. Taste and adjust the seasonings as needed.
  6. Fold in the diced avocado if using.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
  8. Stir gently before serving.
  9. Garnish with additional cilantro if desired.

Notes

  • Add diced cucumber for extra crunch.
  • Include jalapeños for a spicy kick.
  • Use chickpeas in place of one bean variety if desired.
  • Add diced mango or pineapple for sweetness.
  • Stir in crumbled feta cheese if not following a vegan diet.
  • Add cooked quinoa for a heartier salad.
  • Store in the refrigerator for up to 4 days.
  • Add avocado just before serving for best freshness and color.

Nutrition

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