Description
This vibrant and flavorful Mexican Bean Salad is a quick and easy side dish or light meal, perfect for picnics, potlucks, or any occasion. Packed with protein and fiber, it’s a healthy and satisfying salad that comes together in just 15 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 extra virgin olive oil
- Juice of 1 lime
- 1 large garlic clove, grated
- 2 tsp sugar
- 1 tsp ground cumin
- 1 tsp Frank’s RedHot sauce (more to taste)
- 1/2 tsp chili powder
- 1/2 tsp salt
Instructions
- Prepare Dressing: In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder, and salt. Whisk well and set aside.
- Combine Salad Ingredients: In a large bowl, add beans, corn, bell pepper, tomatoes, cilantro, and red onion.
- Dress and Mix: Whisk the dressing again, pour over the salad, and gently mix with a large spoon until well combined.
- Serve: Serve cold. For best flavor, let the salad sit in the fridge for 15-30 minutes before serving.
Notes
- Store: Refrigerate in an airtight container for up to 2 days.
- Make Ahead: Refrigerate salad without the dressing for up to 24 hours, and then add dressing before serving. Dressing can be refrigerated separately; before mixing, place the jar in a bowl with hot water for a few minutes to melt the olive oil.
- Bell Pepper Color: Any color bell pepper works. Green bell pepper adds a less sweet taste.
- Why Add Sugar? Sugar rounds out the dressing’s flavor. Avoid using maple syrup or honey.
- Any Beans Work: Use a combination of your favorite beans. Variety is key.
Nutrition
- Serving Size: 1.25 cups
- Calories: 240 kcal
- Sugar: 4g
- Sodium: 353 mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 8g
