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If you're craving a vibrant, zesty dish that's both hearty and refreshing, this Mexican Bean Salad is your go-to. Packed with black beans, kidney beans, and corn, it bursts with flavors from cherry tomatoes, red bell pepper, and cilantro. The lime juice and olive oil dressing, spiced with cumin and chili powder, ties everything together beautifully. Perfect for a quick lunch or a side dish at your next BBQ, this salad is a crowd-pleaser.
Mexican Bean Salad Recipe
Ingredients:
- 1 can rinsed and drained black beans
- 1 can rinsed and drained kidney beans
- 1 can drained corn
- 1 cup halved cherry tomatoes
- 1 chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- In a large mixing bowl, combine the black beans, kidney beans, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper.
- Pour the dressing over the bean mixture and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
What You Will Need
Read more: Three Bean Salad Recipe
What you will need to make Mexican Bean Salad
- Black beans: Provide a hearty base, rich in protein and fiber, adding a satisfying texture and earthy flavor to the salad.
- Kidney beans: Offer a contrasting texture and slightly sweet taste, complementing the black beans and adding nutritional value.
- Corn: Adds a touch of sweetness and crunch, balancing the flavors and enhancing the overall texture of the salad.
- Cherry tomatoes: Bring a burst of juiciness and acidity, brightening the dish and adding a fresh, vibrant color.
- Red bell pepper: Contributes a crisp texture and sweet flavor, adding depth and a pop of color to the salad.
- Red onion: Provides a sharp, tangy bite, balancing the sweetness of the corn and bell pepper with its pungent flavor.
- Cilantro: Adds a fresh, herbaceous note, enhancing the overall flavor profile with its distinctive, aromatic taste.
- Olive oil: Serves as the base for the dressing, bringing a rich, smooth texture and helping to meld all the flavors together.
- Lime juice: Offers a zesty, tangy kick, brightening the salad and balancing the richness of the olive oil.
- Cumin: Adds a warm, earthy spice, giving the salad a subtle depth and a hint of smokiness.
- Chili powder: Brings a mild heat and complex flavor, enhancing the overall taste with a touch of spiciness.
Tools and Instruments Needed
What tools/instruments will be needed to make Mexican Bean Salad Recipe
- Mixing bowl: Essential for combining all ingredients evenly without making a mess.
- Small bowl: Perfect for whisking together the dressing ingredients separately.
- Whisk: Helps blend the dressing ingredients smoothly and quickly.
- Colander: Necessary for rinsing and draining the canned beans and corn.
- Knife: Needed for chopping the vegetables into bite-sized pieces.
- Cutting board: Provides a safe surface for chopping all the vegetables.
Mexican Bean Salad Recipe
A refreshing and colorful salad with beans, corn, and a zesty lime dressing.
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Ingredients:
Main Ingredients
- 1 can Black Beans rinsed and drained
- 1 can Kidney Beans rinsed and drained
- 1 can Corn drained
- 1 cup Cherry Tomatoes halved
- 1 Red Bell Pepper chopped
- 1/4 cup Red Onion finely chopped
- 1/4 cup Cilantro chopped
Dressing
- 1/4 cup Olive Oil
- 1/4 cup Lime Juice
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions:
- In a large mixing bowl, combine the black beans, kidney beans, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper.
- Pour the dressing over the bean mixture and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes:
This salad can be made a day ahead and stored in the refrigerator.
Read more: Cold Green Bean Salad Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 400mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the salad as directed.
- Store in an airtight container.
- Keep in the fridge for up to 3 days.
- Toss before serving.
Freezing Instructions
- Combine all ingredients except tomatoes and cilantro.
- Place in a freezer-safe container.
- Freeze for up to 2 months.
- Thaw in the fridge overnight.
- Add tomatoes and cilantro before serving.
Adding a pinch of sugar to the dressing can balance the acidity of the lime juice and enhance the overall flavor of the Mexican Bean Salad.
Frequently Asked Questions
FAQ:
How long does this salad last in the fridge?
It stays fresh for up to 3 days.
Can I use fresh beans instead of canned?
Yes, just cook them first.
Is there a substitute for cilantro?
You can use parsley instead.
Can I add other vegetables?
Absolutely, feel free to add what you like.
Is this salad vegan?
Yes, it’s completely vegan.
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