Description
This 15-Minute Mexican Bean Salad is a vibrant and refreshing dish that’s perfect for a quick and easy lunch, side dish, or potluck contribution. Packed with protein and fiber, this colorful salad features a medley of beans, corn, and fresh vegetables tossed in a zesty lime dressing. It’s a healthy, flavorful, and satisfying meal that’s ready in minutes.
Ingredients
Units
Scale
For the Salad:
- 15 oz can low sodium black beans, rinsed and drained
- 15 oz can low sodium red kidney beans, rinsed and drained
- 15 oz can low sodium navy, cannellini, great Northern beans, or black-eyed peas, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 large bell pepper (any color), chopped
- 1 cup tomatoes, chopped
- 1/2 cup cilantro, finely chopped
- 1/4 cup red onion, finely chopped
For the Dressing:
- 1/4 cup olive oil, extra virgin
- Juice of 1 lime
- 1 large garlic clove, grated
- 2 tsp sugar
- 1 tsp cumin, ground
- 1 tsp Frank’s red hot sauce (more to taste)
- 1/2 tsp chili powder
- 1/2 tsp salt
Instructions
- Prepare Dressing:
- In a small bowl, add the olive oil, lime juice, grated garlic, sugar, ground cumin, hot sauce, chili powder, and salt.
- Whisk well and set aside.
- Combine Salad Ingredients:
- In a large bowl, add the black beans, kidney beans, navy/cannellini/great Northern/black-eyed peas, corn, bell pepper, tomatoes, cilantro, and red onion.
- Dress and Serve:
- Give the dressing a good whisk.
- Pour the dressing over the salad.
- Gently mix with a large spoon until well combined.
- Serve cold.
- Optional: Let the salad sit in the fridge for 15-30 minutes if you have time.
Notes
- Store: Refrigerate in an airtight container for up to 2 days.
- Make Ahead: Refrigerate the salad without the dressing for up to 24 hours, and then add the dressing before serving. The dressing can also be refrigerated separately. If the olive oil solidifies, place the jar in a bowl with hot water for a few minutes to melt the oil.
- Bell Pepper Color: Use any color bell pepper you like.
- Why add sugar? It really rounds out the dressing. I wouldn’t use maple syrup or honey.
- Any beans work: Use a combination of beans you love or have on hand. The key is variety.
Nutrition
- Serving Size: 1 Serving
- Calories: 250kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
