Mexican Bean Salad Recipe

A wooden serving spoon in a serving bowl of Mexican Bean Salad.

Yield: 8 servings

Prep Time: 15

Rest Time: 30

Total Time: 45

Recipe video above. This delicious Mexican Bean Salad is made from simple, fresh ingredients and is the perfect addition to your dinner. Bonus: it's ideal for making ahead!

Ingredients

1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can black beans, drained and rinsed
1 15 ounce can cannellini beans, drained and rinsed
1 medium green pepper, chopped
1 medium red pepper, chopped
1 cup frozen corn, thawed
½ cup minced cilantro
¼ cup minced red onion
¼ cup crumbled cotija or feta cheese

Dressing

2 tablespoons white wine vinegar
2 tablespoons lime juice
1 tablespoon honey
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
1 small garlic clove, finely minced
¼ cup olive oil

Instructions

Start by making the dressing. Add the vinegar, lime juice, honey, chili powder, cumin, salt, and garlic to a bowl and whisk. Slowly pour in the oil while whisking and whisk until it becomes creamy.
2 tablespoons lime juice, 1 tablespoon honey, ½ teaspoon chili powder, 1 small garlic clove, ¼ cup olive oil, 2 tablespoons white wine vinegar
In a large salad bowl, add the beans, green and red pepper, corn, cilantro, red onion, and cotija cheese.
1 15 ounce can kidney beans, 1 15 ounce can black beans, 1 15 ounce can cannellini beans, 1 medium green pepper, 1 medium red pepper, 1 cup frozen corn, ½ cup minced cilantro, ¼ cup minced red onion, ¼ cup crumbled cotija or feta cheese
Pour the dressing over the top and mix well. If you're not in a hurry, let the salad chill in the fridge for 30 minutes so the flavors have time to develop.

Notes

Beans: Any kind of beans will work in this recipe, so use what you like or have on hand.

Spice: If you want a spicy bean salad, add a chopped jalapeño.

Honey: Most bean recipes call for sugar, but I prefer honey, as it emulsifies the dressing, allowing it to stick better to the beans.

Storage: This salad will keep for 5 days in a sealed container in your fridge. I don't recommend freezing it.

ingredients to make a mexican bean salad on a table

Serving: 1 = ⅛ of the recipe, Calories: 112kcal, Carbohydrates: 10g, Protein: 2g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 203mg, Potassium: 143mg, Fiber: 1g, Sugar: 3g, Vitamin A: 611IU, Vitamin C: 34mg, Calcium: 30mg, Iron: 0.4mg