Here’s a vibrant and refreshing recipe for Mexican Bean Salad, perfect as a side dish, light lunch, or potluck favorite. This dish combines colorful beans, fresh veggies, and a tangy lime-cumin dressing for a burst of flavor in every bite. 🥗✨
Mexican Bean Salad
Serves: 4–6
Prep Time: 15 minutes
Ingredients
For the Salad:
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) corn kernels, rinsed and drained (or 1½ cups fresh/frozen corn)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 avocado, diced
- ½ cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional, for heat)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp red wine vinegar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder (optional)
- 1 garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
For Garnish:
- Extra cilantro leaves
- Lime wedges
Instructions
Step 1: Make the Dressing
- In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, cumin, smoked paprika, chili powder (if using), garlic, salt, and black pepper. Taste and adjust seasoning as needed.
Step 2: Prepare the Salad
- In a large mixing bowl, combine black beans, kidney beans, corn, red bell pepper, cherry tomatoes, red onion, avocado, and jalapeño (if using).
- Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Step 3: Serve
- Transfer the salad to a serving bowl or platter. Garnish with extra cilantro leaves and lime wedges.
- Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld.
Tips & Variations:
- Add grains: Mix in cooked quinoa, farro, or rice for a heartier dish.
- Cheesy twist: Sprinkle crumbled vegan feta or cotija cheese on top for extra creaminess.
- Storage: This salad keeps well for up to 2 days in the fridge, but add the avocado just before serving to prevent browning.
- Spicy option: Add a splash of hot sauce or diced chipotle peppers for extra heat.
This Mexican Bean Salad is a colorful, zesty dish that’s as versatile as it is delicious. Perfect for any occasion, it pairs wonderfully with tacos, grilled veggies, or tortilla chips.
