Get ready for a burst of flavor with this quick and easy 15-Minute Mexican Bean Salad! Imagine a colorful mix of beans, corn, and veggies, all tossed in a zesty lime dressing. This salad is perfect for picnics, potlucks, or a healthy side dish. Trust me, you’re going to love how simple and delicious this is!

Why You’ll Love This Recipe

Quick and Easy: Ready in just 15 minutes with minimal prep.
Healthy and Nutritious: Packed with protein, fiber, and vitamins.
Flavorful and Vibrant: A zesty lime dressing brings all the flavors together.
Versatile: Perfect for any occasion and easily customizable.

Ingredients

Here’s what you’ll need to make this delicious 15-Minute Mexican Bean Salad:

For the Salad:

Black Beans: Adds a creamy texture and rich flavor.
Red Kidney Beans: Adds a firm texture and earthy flavor.
Navy, Cannellini, Great Northern Beans, or Black Eyed Peas: Adds variety and texture.
Corn: Adds sweetness and a pop of color.
Bell Pepper: Adds crunch and freshness.
Tomatoes: Adds juiciness and acidity.
Cilantro: Adds a fresh, herbaceous flavor.
Red Onion: Adds a sharp, pungent flavor.

For the Dressing:

Olive Oil: Provides richness and flavor.
Lime Juice: Adds a bright, citrusy flavor.
Garlic: Adds a pungent, aromatic flavor.
Sugar: Balances the acidity and adds a touch of sweetness.
Cumin: Adds a warm, earthy flavor.
Frank’s Red Hot Sauce: Adds a touch of heat.
Chili Powder: Adds a mild, spicy flavor.
Salt: Enhances the overall flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make 15-Minute Mexican Bean Salad

Step 1: Prepare the Dressing

In a small bowl, whisk together olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder, and salt. Set aside.

Step 2: Combine Salad Ingredients

In a large bowl, combine black beans, red kidney beans, navy (or other) beans, corn, bell pepper, tomatoes, cilantro, and red onion.

Step 3: Dress and Mix

Whisk the dressing again, pour over the salad, and gently mix until well combined.

Step 4: Chill and Serve

Serve cold. For best flavor, let the salad sit in the refrigerator for 15-30 minutes before serving.

Pro Tips for Making the Recipe

Rinse and Drain Beans: Rinse the canned beans thoroughly to remove excess sodium.
Use Fresh Ingredients: Fresh corn, bell peppers, and cilantro add the best flavor.
Adjust Dressing to Taste: Add more hot sauce or lime juice to your liking.
Chill Before Serving: Chilling the salad allows the flavors to meld and deepen.

How to Serve 15-Minute Mexican Bean Salad

As a Side Dish: Perfect for BBQs, picnics, and potlucks.
In Tacos or Burritos: Use as a filling for tacos or burritos.
On Grain Bowls: Add to grain bowls for a healthy and flavorful addition.
With Tortilla Chips: Serve as a dip with tortilla chips.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator for up to 2 days.

Make Ahead

Refrigerate the salad without the dressing for up to 24 hours. Add the dressing before serving. The dressing can be refrigerated separately; if the olive oil solidifies, place the jar in hot water to melt.

FAQs

1. Can I use frozen corn?

Yes, you can use frozen corn. Thaw it before adding to the salad.

2. Can I use a different type of bell pepper?

Yes, you can use any color of bell pepper. Green bell peppers add a less sweet taste.

3. Why is sugar added to the dressing?

Sugar balances the acidity of the lime juice and rounds out the dressing’s flavor.

4. Can I use different beans?

Yes, you can use any combination of beans you like. The key is variety.

Enjoy this vibrant and delicious 15-Minute Mexican Bean Salad Recipe!

Lisa

Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

15-Minute Mexican Bean Salad Recipe