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Mexican Bean Salad

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Mexican Bean Salad - thelastfoodblog.com

Mexican Bean Salad, a quick and easy 3 bean salad packed full of flavour, it’s light and fresh but filling. Perfect for when it’s too hot to cook.

A salad made with beans, onion, peppers, avocado, slices of jalapeño, lime wedges

Mexican Bean Salad

When it’s too hot to cook meals need to be healthy, light and quick, with limited time in the kitchen and with the oven off.  This 3 bean salad is packed full of flavour, it’s light and fresh yet filling. The dressing is also light and tangy and the red wine vinegar adds a little sweetness to it. The spices aren’t too strong so the kids can enjoy this too. A little heat goes a long way here. This bean salad is great on its own or as a side salad. Perfect for summer BBQs, picnics or for bringing to a potluck.

How to Make Mexican Bean Salad:

  • Cook the corn on the cob, boil it in a pan of lightly salted water for 10 minutes. Leave to cool then with a sharp knife strip off the sweet corn kernels.
  • Make the dressing, add the oil, lime juice, garlic, vinegar, seasoning and spices to a mason jar, close the jar lid tight then give it a good shake.
  • Add the beans, onion, peppers, avocado, lemon juice and cilantro/coriander in a large serving bowl.
  • Pour the dressing over the salad then mix well.
  • Serve with slices of jalapeño, lime wedges and some corn tortillas.

A salad made with beans, onion, peppers, avocado, slices of jalapeño, lime wedges A salad made with beans, onion, peppers, avocado, slices of jalapeño, lime wedges and corn tortillas

What to Serve with Mexican Bean Salad:

I serve this with some corn tortillas, lime wedges and jalapeño slices because I like more heat. You could serve this as a side dish to Vegetable Fajitas or with some falafel wraps. This salad is also great with some crusty white bread too, good for soaking up that dressing.

Can I make this ahead?

You could make this Mexican bean salad in advance if you need to, up to a day in advance is best. Keep it in the fridge covered and keep the dressing separate until you are ready to serve.

What Beans Should I Use?

I use a mix of black beans, red kidney beans and black-eyed beans. you can switch up the beans if you like though, butter beans are quite nice in this as are cannellini beans. I always use canned beans for this as I want it to be a quick and easy salad. You can, however, use dried beans if you want.

More Great Salad Recipes:

Mexican bean salad

Mexican Bean Salad

Mexican Bean Salad, a quick and easy 3 bean salad, for when it's too hot to cook.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: 3 Bean Salad, Mexican Bean Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 430
Author: Michelle Alston

Ingredients

  • 2 corn on the cob
  • 1/2 a large red onion chopped finely
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small green jalapeño pepper finely chopped
  • 1 14oz can black beans (400g UK can) drained and rinsed in cold water
  • 1 14oz can black-eyed beans (400g UK can) drained and rinsed in cold water
  • 1 14 oz can red kidney beans (400g UK can) drained and rinsed in cold water
  • 2 ripe avocados skin and stone removed then chopped
  • 1 small handful cilantro/coriander chopped
  • 1/4 cup extra virgin olive oil (50ml)
  • 1 lime juiced
  • 1/4 tsp smoked paprika
  • 1 tbs red wine vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 heaped tsp cumin
  • 1 large clove garlic minced
  • 1/2 lemon juiced

Instructions

  • Cook the corn on the cob, boil in a pan of lightly salted water for 10 minutes. Leave to cool then with a sharp knife strip off the sweet corn kernels.
  • Make the dressing by adding the oil, lime juice, garlic, vinegar, seasoning and spices to a mason jar, close the jar lid tight then give it a good shake.
  • Place the beans, onion, peppers, avocado, lemon juice and coriander in a large serving bowl. 
  • Pour the dressing over the salad then mix well.
  • Serve with slices of jalapeño, lime wedges and some corn tortillas.

Nutrition

Calories: 430kcal | Carbohydrates: 45.2g | Protein: 15.8g | Fat: 23g | Saturated Fat: 4.2g | Sodium: 41mg | Potassium: 1398mg | Fiber: 16g | Sugar: 4.9g | Calcium: 90mg | Iron: 4.5mg
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*This Mexican Bean Salad was first published on June 21st 2017, it has now been updated with nutritional information, new tips and recipe notes.

Reader Interactions

Comments

  1. This is the perfect dish for the weather we’ve been having, absolutely agree. I feel my appetite is often less when it is so hot, so light meals are ideal. Your salad is still full of goodness, is tasty, and the best bit, requires no cooking, so no horrible hot kitchen.

    Reply

    • Thanks Julia x It’s been crazy hot here, but today seems to have brought some cooler temperatures which is a nice relief 😉

      Reply


  7. Such a vibrant, pretty salad packed with so much flavor! I’m loving the sound of that dressing with the smoked paprika and cumin!

    Reply

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