Print

Mexican Bean Salad Recipe

Mexican Bean Salad Recipe
Print Recipe

★★★★★

5.2 from 7 reviews

A vibrant and refreshing Mexican Bean Salad featuring kidney and cannellini beans, fresh vegetables, and a zesty lime and hot sauce dressing. Perfect as a light lunch, side dish, or party potluck favorite, this salad combines colorful ingredients and bold flavors for a satisfying and healthy meal.

Ingredients

Scale

Salad Ingredients

  • 1 can kidney beans, rinsed and drained (about 15 oz)
  • 1 can cannellini beans, rinsed and drained (about 15 oz)
  • 1 cup corn (fresh, canned, or frozen)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped red onion
  • 1 avocado, diced
  • ½ cup chopped fresh cilantro

Dressing Ingredients

  • 2–3 tbsp hot sauce (adjust to taste)
  • 1 tbsp olive oil
  • 1 tsp maple syrup or honey
  • 2 tbsp lime juice (freshly squeezed)
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt (or to taste)

Instructions

  1. Prepare the Beans: Drain and rinse both the kidney beans and cannellini beans thoroughly under cold water to remove excess sodium and canning liquids. Add them to a large mixing bowl.
  2. Chop the Vegetables: Dice the red bell pepper, halve the cherry tomatoes, chop the red onion finely, and add all these vegetables to the bowl with the beans.
  3. Make the Dressing: In a small bowl, whisk together the hot sauce, olive oil, maple syrup or honey, lime juice, ground cumin, chili powder, and salt until smooth and well combined.
  4. Toss the Salad: Pour the dressing over the bean and vegetable mixture. Toss gently but thoroughly, ensuring all ingredients are evenly coated with the dressing.
  5. Add Avocado and Cilantro: Fold in the diced avocado and chopped fresh cilantro carefully to avoid mashing the avocado, preserving its texture.
  6. Rest and Serve: Let the salad sit for 10 to 15 minutes at room temperature to allow the flavors to meld beautifully. Serve as a refreshing side or a light main dish.

Notes

  • Use fresh lime juice for the best flavor in the dressing.
  • Adjust the hot sauce quantity based on your preferred spice level.
  • To keep avocado from browning quickly, add it just before serving.
  • Feel free to add diced cucumber or jalapeño for extra crunch or heat.
  • This salad can be refrigerated for up to 2 days; add avocado fresh each time to keep it vibrant.

Nutrition

Keywords: Mexican bean salad, kidney beans, cannellini beans, avocado salad, easy side dish, healthy Mexican recipe, vegetarian salad

Find it online: https://mixitwitjoe.com/mexican-bean-salad-recipe/