Mexican Bean Salad Recipe

Introduction

Mexican Bean Salad is a vibrant, protein-packed dish bursting with fresh flavors and colorful ingredients. Perfect as a side or light meal, it combines beans, crisp peppers, and a tangy, zesty dressing for a refreshing taste of Mexico.

Ingredients

• 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
• ½ cup olive oil
• ½ cup red wine vinegar
• ¼ cup chopped fresh cilantro
• 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
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground black pepper
• ½ teaspoon chili powder, or to taste
• 1 dash hot pepper sauce, or to taste

Instructions

1. Step 1: Gather all ingredients and prepare the vegetables by chopping the green and red bell peppers and dicing the red onion.
2. Step 2: In a large bowl, combine the black beans, kidney beans, cannellini beans, chopped bell peppers, thawed corn kernels, and diced red onion.
3. Step 3: In a separate small bowl, whisk together the olive oil, red wine vinegar, chopped cilantro, lime juice, lemon juice, crushed garlic, white sugar, salt, ground cumin, and ground black pepper.
4. Step 4: Season the dressing with chili powder and a dash of hot pepper sauce, adjusting amounts to your preferred heat level.
5. Step 5: Pour the dressing over the bean mixture and toss well to combine all flavors evenly.
6. Step 6: Refrigerate the salad for about 1 hour to allow the flavors to meld and serve chilled.

Tips & Variations

• For extra crunch, add chopped cucumber or celery just before serving.
• Swap the red wine vinegar with apple cider vinegar for a slightly sweeter dressing.
• Add diced avocado on top to boost creaminess and richness.
• Use fresh corn instead of frozen for a sweeter, more vibrant bite during summer.
• Reduce the sugar or leave it out if you prefer a less sweet dressing.

Storage

Store the Mexican Bean Salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving. This salad is best served chilled and may become a bit softer as it sits, so enjoy it within the first couple of days for optimum texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn works fine. Drain it well before adding to avoid excess moisture in the salad.

Is this salad suitable for meal prep?

Absolutely! It keeps well in the fridge and actually tastes better after the flavors meld overnight, making it ideal for preparing ahead of time.

Mexican Bean Salad Recipe

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★★★★★

4.7 from 126 reviews

This vibrant Mexican Bean Salad is a colorful and flavorful mix of black beans, kidney beans, cannellini beans, fresh bell peppers, corn, and red onion, all tossed in a zesty cilantro lime vinaigrette. Perfect as a refreshing side dish or a light meal, this salad can be made ahead and served chilled, offering a healthy, protein-rich option full of bold Southwestern flavors.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 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

Vegetables

• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 red onion, diced

Dressing

• ½ cup olive oil
• ½ cup red wine vinegar
• ¼ cup chopped fresh cilantro
• 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
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground black pepper
• ½ teaspoon chili powder, or to taste
• 1 dash hot pepper sauce, or to taste

Instructions

1. Gather ingredients. Collect all beans, vegetables, and dressing components required for the salad.
2. Combine vegetables and beans. In a large bowl, mix together rinsed and drained black beans, kidney beans, cannellini beans, chopped green and red bell peppers, thawed corn kernels, and diced red onion.
3. Prepare the dressing. In a small bowl, whisk together olive oil, red wine vinegar, chopped cilantro, fresh lime juice, lemon juice, crushed garlic, white sugar, salt, ground cumin, and ground black pepper. Adjust seasoning by adding chili powder and hot pepper sauce according to your taste preferences.
4. Mix salad with dressing. Pour the prepared vinaigrette over the bean and vegetable mixture. Toss gently but thoroughly to evenly coat all ingredients with the dressing.
5. Chill and serve. Cover the bowl and refrigerate the salad for about 1 hour to allow flavors to meld and serve cold for best taste.

Notes

• For extra heat, add more hot pepper sauce or some diced jalapeños.
• You can substitute fresh corn for the frozen corn kernels if in season.
• This salad can be made a day ahead, making it a great option for meal prep or parties.
• Adjust sugar and salt to balance the acidity of the vinegar and lime juice according to personal taste.
• Use fresh garlic for a sharp flavor or substitute with garlic powder if unavailable.
• Leftovers keep well refrigerated for up to 3 days.

Keywords: Mexican Bean Salad, bean salad, vegetarian salad, cold salad, healthy side dish, cilantro lime dressing, black beans, kidney beans, cannellini beans, summer salad