Quick & Easy Mexican Bean Salad

This Mexican Bean Salad is a great side dish to make ahead for the week or to bring to any potluck or picnic. A filling side that is packed full of fresh veggies, beans and a little optional heat to give it a bright Mexican flavor.

My love for Mexican food runs deep with tacos, fajitas, quesotacos, nachos and this Mexican Bean Salad being one of my favorite make-ahead recipes.

I am a huge fan of making a big salad as part of a weekend meal prep so that I always have a quick side to add to dinner or lunch during the week.

This 5 bean salad recipe is not only a great side dish but the filling beans makes it a lunch all in itself!

What Makes This Mexican Bean Salad Recipe So Great?

• Flavor-Packed Ingredients: The combination of bell peppers, red onion, corn, cilantro, and a zesty dressing made with olive oil, red wine vinegar, citrus, honey, and spices creates a bright, flavorful, and well-balanced 5 bean salad.
• Satisfying and Filling: Loaded with veggies a variety of beans, this salad is a satisfying side or main dish.
• Make-Ahead Convenience: This salad actually gets better as it marinates, making it an ideal make-ahead option for busy weeknight meals or potlucks.

Ingredients You’ll Need

• Canned Mixed Beans – I like to use a 5-bean medley with chickpeas, kidney beans, garbanzo beans, black eyed peas and black beans but you can use any type of bean blend you prefer. Just be sure to fully rinse the beans when you empty the can to wash away all that goopy starch
• Red & Green Bell Peppers – Add a little sweetness and flavor. Be sure to trim to remove the seeds and ribs from the inside before chopping. Yellow and orange peppers are also a great addition or substitution
• Red Onion – Trimmed and diced. Red onions are a little spicier than a regular yellow onion so if you prefer the sweeter onion varieties go ahead and swap them in!
• Corn – Frozen or fresh corn kernels work just the same and add a burst of sweetness to elevate this bean salad. If you are feeling really ambitious you can also grill a cob or two of corn on the barbecue to get a nice smoky char and then cut the kernels from the cob to put in this salad.
• Cilantro – If you aren’t a fan and fall into the camp that thinks cilantro tastes like soap, you can leave it out.
• Garlic – Because everything I make pretty much has garlic in it outside of dessert.
• Red Wine Vinegar – Adds a light and zingy flavor without being overpowering.
• Olive oil – The base for every good vinaigrette.
• Lemon & Lime Juice – Adds a great zesty flavor to the five bean salad.
• Honey – Adds balance to the acidic citrus and vinegar and levels out any spiciness added. If you are vegan or can’t eat honey, maple syrup or agave nectar are great substitutes.
• Spices – Cumin, Salt, Pepper, Chili powder and the optional hot sauce – all the things to make the dressing zing with Mexican-inspired flavor!

How to make mexican Bean Salad

1. Chop the red onion and red and yellow bell peppers removing the stems and seeds. Rinse the mixed beans well to remove any starch. I like to use a 4-bean blend which has kidney beans, cannellini beans, garbanzo beans and pinto beans but any bean blend will work.
2. Add all of these ingredients as well as the corn kernels and cilantro to a large bowl.

3. In a smaller bowl add the olive oil, vinegar, garlic, honey, lemon juice, lime juice and spices. Mix well to blend.

4. Pour the dressing over the bean mixture and stir to make sure the salad is evenly dressed. Then just before serving I like to give a squeeze of lime over top to add a little pop!

Add-ins

There are lots of ways to customize this recipe to your tastes. You could add diced jalapeño or serrano chili for extra heat, swap in different types of beans, or mix in chopped avocado just before serving. The possibilities are endless!

Tips

• Mix in the honey well. The honey tends to fall to the bottom and gets stuck so make sure to give it a few extra mixes to ensure the honey has time to melt and mix into the dressing.
• Adjust the quantity. This is a very large salad so which will leave lots of leftovers for the week.  Make it smaller by simply cutting the number of ingredients used in half.
• Let it sit. This salad is best when it has had time to sit and absorb some of the flavors.  I like to make it ahead of time and let sit covered in the fridge for 4 hours or serve the next day.

Storage

Store: If you have leftovers, store them in an airtight container in the fridge for up to 5 days.

Freeze: You might be surprised to know that this recipe for bean salad freezes beautifully! You can store it in the freezer when tightly sealed for up to 3 months

More Great Salad Recipes

• Easy Orzo Salad With Pesto and Artichoke Hearts
• Carrot Raisin Salad
• Beet and Arugula Salad with Goat Cheese
•  Tahini Cauliflower and Chickpea Salad
• Garden Herb White and Green Bean Salad
• Italian Potato Salad with Green Beans

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