This 15 Minute Mexican Bean Salad is a quick, easy, and flavorful dish that’s perfect for picnics, potlucks, or a healthy side. It’s packed with protein, fiber, and vibrant flavors, making it a satisfying and nutritious option.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 15 minutes, perfect for busy days.
  • Healthy and Nutritious: High in protein and fiber, packed with vitamins.
  • Versatile: Great as a side, topping, or filling.
  • Flavorful: A delicious blend of beans, vegetables, and a zesty dressing.

Ingredients

Here’s a comprehensive list of what you’ll need to create this 15 Minute Mexican Bean Salad:

  • Low Sodium Black Beans: Rinsed and drained thoroughly. These beans provide a rich, earthy flavor and a soft, creamy texture.
  • Low Sodium Red Kidney Beans: Rinsed and drained thoroughly. These beans add a vibrant red color and a slightly firmer texture.
  • Low Sodium Navy, Cannellini, Great Northern Beans, or Black-Eyed Peas: Rinsed and drained thoroughly. Choose one of these options to add variety and complexity to the bean mixture.
  • Corn: Fresh corn kernels cut off the cob or frozen corn thawed. The sweetness of the corn complements the savory beans and adds a pleasant pop of color.
  • Bell Pepper: Any color (green, red, yellow, or orange), chopped into small, uniform pieces. Bell peppers add a crisp texture and a slightly sweet flavor.
  • Tomatoes: Cherry or grape tomatoes halved, or larger tomatoes diced. Tomatoes add juiciness and a touch of acidity.
  • Cilantro: Finely chopped. Cilantro adds a fresh, herbaceous note and a distinctive flavor.
  • Red Onion: Finely chopped. Red onion adds a mild pungency and a hint of sweetness.

For the Dressing:

  • Extra Virgin Olive Oil: Provides a rich, fruity base for the dressing.
  • Lime Juice: Freshly squeezed. Lime juice adds a bright, citrusy tang that balances the richness of the oil and the sweetness of the vegetables.
  • Garlic Clove: Grated using a microplane or finely minced. Garlic adds a pungent, savory depth to the dressing.
  • Sugar: Granulated sugar. A small amount of sugar balances the acidity of the lime juice and enhances the overall flavor of the dressing.
  • Ground Cumin: Adds a warm, earthy, and slightly smoky flavor.
  • Frank’s Red Hot Sauce: Or any similar hot sauce. Adds a spicy kick. Adjust the amount to your preference.
  • Chili Powder: Adds a mild, warm spice and a subtle smoky note.
  • Salt: Salt enhances the flavors of all the ingredients.

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.

Instructions

Step 1: Prepare the Dressing

In a small mixing bowl, combine the extra virgin olive oil, freshly squeezed lime juice, grated or minced garlic clove, sugar, ground cumin, Frank’s Red Hot Sauce, chili powder, and salt. Whisk vigorously with a fork or small whisk until all ingredients are thoroughly combined and the dressing is emulsified. Set aside.

Step 2: Combine the Salad Ingredients

In a large mixing bowl, add the rinsed and drained black beans, red kidney beans, your chosen third bean (navy, cannellini, great Northern, or black-eyed peas), corn kernels, chopped bell pepper, tomatoes, finely chopped cilantro, and finely chopped red onion.

Step 3: Dress and Serve

Give the dressing a final whisk to ensure it is well combined, then pour it over the salad ingredients. Gently toss the salad with a large spoon or spatula until all the ingredients are evenly coated with the dressing. Serve immediately or refrigerate for 15-30 minutes to allow the flavors to meld and the salad to chill.

    Pro Tips for Making the Recipe

    • Bean Variety: Feel free to use any combination of beans you prefer.
    • Bell Pepper Choice: Green bell peppers offer a less sweet taste, but any color works.
    • Sugar in Dressing: The sugar balances the acidity and spices in the dressing.
    • Fresh Corn: Fresh corn adds a lovely sweetness and texture, but frozen is a great substitute.

    Serving Suggestions

    • Side Dish: Serve alongside grilled meats, poultry, or fish.
    • Taco Filling: Use as a flavorful filling for tacos or burritos.
    • Salad Topping: Top a green salad for added protein and flavor.
    • Appetizer: Serve with tortilla chips for dipping.

    Make Ahead and Storage

    Storing Leftovers:

    Refrigerate leftover salad in an airtight container for up to 2 days.

    Make Ahead:

    Prepare the salad ingredients (beans, vegetables, herbs) and store them separately from the dressing. Refrigerate for up to 24 hours. Prepare the dressing and store it separately. Combine the salad ingredients and dressing just before serving.

    FAQs

    Can I use canned corn instead of fresh or frozen corn?

    Yes, canned corn works well. Drain and rinse it before adding it to the salad.

    Can I make the salad spicier?

    Yes, add more Frank’s Red Hot Sauce or a pinch of cayenne pepper to the dressing.

    Can I add other vegetables?

    Yes, you can add diced avocado, jalapeños, or cucumbers for extra flavor and texture.

    Can I use a different type of vinegar?

    While lime juice is recommended, you can use apple cider vinegar or white wine vinegar as a substitute.

    Print
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    15 Minute Mexican Bean Salad Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Evelyn
    • Prep Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 8 servings 1x
    • Category: Salad
    • Method: No-cook
    • Cuisine: Mexican

    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

    1. 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.
    2. Combine Salad Ingredients: In a large bowl, add beans, corn, bell pepper, tomatoes, cilantro, and red onion.
    3. Dress and Mix: Whisk the dressing again, pour over the salad, and gently mix with a large spoon until well combined.
    4. 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

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