Mexican Bean Salad
This Mexican Bean Salad is a vibrant, protein-packed dish bursting with bold flavors and colorful veggies. Made with a mix of beans, crunchy bell peppers, sweet corn, and a zesty lime-cumin dressing, this salad is fresh, healthy, and perfect for meal prep, picnics, or a quick side dish. It’s naturally vegan, gluten-free, and loaded with fiber and plant-based protein.
Ingredients
For the Salad:
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans (or chickpeas), drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 red bell pepper, diced
1 yellow bell pepper, diced
½ red onion, finely chopped
1 jalapeno, finely diced (optional, for spice)
½ cup cherry tomatoes, halved
¼ cup fresh cilantro, chopped
For the Dressing:
¼ cup olive oil
3 tablespoons lime juice (or lemon juice)
1 tablespoon apple cider vinegar (or red wine vinegar)
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon smoked paprika
1 teaspoon honey or maple syrup (optional, for balance)
Salt & black pepper to taste
Instructions
1. Prepare the Salad:
1. In a large bowl, combine black beans, kidney beans, pinto beans, corn, bell peppers, red onion, jalapeno, cherry tomatoes, and cilantro.
2. Make the Dressing:
1. In a small bowl or jar, whisk together olive oil, lime juice, vinegar, cumin, chili powder, smoked paprika, honey (if using), salt, and black pepper.
2. Adjust seasoning to taste.
3. Assemble & Serve:
1. Pour the dressing over the salad and toss until everything is evenly coated.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Serve chilled or at room temperature.
Nutritional Information
Calories: ~180
Protein: 7g
Fat: 6g
Carbohydrates: 26g
Fiber: 7g
Sugar: 3g
(Nutritional values may vary based on ingredient choices.)
Notes & Tips:
Make Ahead: This salad tastes even better after a few hours in the fridge and can be stored for up to 4 days.
Spice Level: For a milder salad, omit the jalapeno. For more heat, add extra chili powder or a pinch of cayenne.
Variations:
Add avocado just before serving for extra creaminess.
Mix in crumbled Cotija or feta cheese for a salty kick.
Toss in diced mango or pineapple for a sweet contrast.
Serving Suggestion: Serve as a side dish, taco filling, or even as a dip with tortilla chips!
Total Time:
Prep Time: 15 minutes
Marinating Time: 30 minutes (optional but recommended)
Total Time: 15-45 minutes
This Mexican Bean Salad is quick, healthy, and bursting with fresh flavors—perfect for any occasion!