Mexican Bean Salad Recipe

Mexican bean salad on a large wooden bowl with lime wedges

4.80 from 10 votes

This Mexican Bean Salad is loaded with chopped fresh veggies, spices, cilantro, and a little honey and heat to add a punch of flavour to this hearty side dish.

Prep Time25

Total Time25

Course: Salad, Side Dish

Cuisine: Mexican, Southwest

Keyword: Healthy Side Dish, Mexican Bean Salad

Servings: servings

Calories: 249kcal

Author: Alisa Infanti

Equipment

Large Bow
Measuring Cups
Measuring Spoons
Strainer
Spoon

Ingredients

2 19 oz cans mixed beans well rinsed and drained
1 green bell pepper chopped, seeds and stems removed
1 red bell pepper chopped, seeds and stems removed
1 red onion peeled and chopped
1 garlic clove peeled and diced
2 cups frozen corn kernals
¼ cup fresh cilantro chopped
½ cup olive oil
½ cup red wine vinegar
2 tbsp lime juice
1 tbsp lemon juice
2 tbsp honey
1 ½ tsp sea salt
1 tbsp ground cumin
½ tbsp black pepper
1 tsp chili powder
1-2 dashes hot pepper sauce optional

Instructions

In a large bowl add beans, peppers, onion, corn, cilantro and garlic.
In a small bowl add olive oil, red, wine vinegar, lime juice, lemon juice, honey, salt, cumin, black pepper, chili powder and hot pepper sauce (optional). Whisk together until mixed well.
Pour dressing over bean and vegetable mixture. Mix well and chill. Serve cold.

Notes

This is a very large salad so which will leave lots of leftovers for the week. Make smaller by simply cutting the number of ingredients used by half.

This salad is best when it has had time to sit and absorb some of the flavours. I like to make it ahead of time and let sit covered in the fridge for 4 hours or serve the next day.

Nutrition