mexican bean salad recipe

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The Best mexican bean salad recipe
Mexican Bean Salad
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mexican Bean Salad Works
❓ Frequently Asked Questions About Mexican Bean Salad

The Best mexican bean salad recipe

I’m so excited to share this Mexican bean salad recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The dish originated in Mexico, where it’s known as ‘ensalada de frijoles.’ It’s a simple yet flavorful salad made with cooked beans, diced tomatoes, onions, cilantro, and a squeeze of lime juice.

The key to this recipe is the technique of cooking the beans until they’re tender but still hold their shape. This helps them retain their texture and flavor in the salad.

I like to use a combination of black beans and kidney beans for added depth of flavor. The acidity from the lime juice helps to balance out the richness of the beans.

This salad is perfect for a quick and easy lunch or dinner, and it’s also great for potlucks and family gatherings. My kids love helping me make it because they can get involved in chopping the veggies and mixing everything together.

We like to serve it with some crispy tortilla chips on top for added crunch.

Mexican Bean Salad

4.6 from 611 votes

A vibrant and hearty salad featuring a mix of beans, corn, and fresh vegetables tossed in a zesty lime dressing. This dish is perfect as a side or a light main course, offering a burst of flavors and textures.

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Prep Time15 mins

Cook Time15 mins

Resting Time0 mins

Total Time15 mins

Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Salad

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) chickpeas, rinsed and drained

1 cup corn kernels (canned or frozen, thawed)

1 red bell pepper, diced

1 small red onion, finely chopped

1 jalapeno, seeded and minced

1/2 cup chopped fresh cilantro

1 avocado, diced

For the Dressing

1/4 cup olive oil

3 tablespoons lime juice

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

👨‍🍳Directions

1In a large mixing bowl, combine the black beans, kidney beans, chickpeas, corn, diced red bell pepper, finely chopped red onion, minced jalapeno, and chopped cilantro.

2Stir gently until all ingredients are evenly distributed.

3In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, ground cumin, chili powder, salt, and black pepper until the dressing is well emulsified.

4Adjust seasoning to taste if needed.

5Pour the dressing over the salad mixture and toss gently to coat all ingredients.

6Fold in the diced avocado just before serving to prevent browning.

7Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

🔧Equipment

Large mixing bowl

Small bowl or jar for dressing

Chef’s knife

Cutting board

Measuring spoons

Can opener

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 32g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 9g

📝Notes

For a spicier kick, leave the seeds in the jalapeno. This salad keeps well in the refrigerator for up to 3 days, but add avocado only before serving.

Watch Video Of How Mexican Bean Salad Works

This Mexican bean salad is one of those recipes that I always keep in my back pocket for busy days. It is so easy to throw together and it never fails to please a crowd.

I love that I can make a big batch on Sunday and have lunches ready for the whole week. For storage, keep the salad in a sealed container in the fridge and it will stay good for up to four days.

If you want to reheat it, just microwave individual portions for about 30 seconds or enjoy it cold. I often serve it with a side of tortilla chips or as a filling for lettuce wraps.

This salad is always a good idea for family gatherings, potlucks, or any time you need a quick and healthy dish that everyone will love.

❓ Frequently Asked Questions About Mexican Bean Salad

Q: Can I use different types of beans?

A: Yes! You can experiment with using different types of beans such as pinto beans or garbanzo beans for added variety.

Q: How long does this Mexican bean salad last in the fridge?

A: This salad will last for up to three days stored in an airtight container in the refrigerator.

Q: Can I add other ingredients?

A: Absolutely! Feel free to customize by adding your favorite spices or herbs such as cumin or oregano.

Q: Is this recipe vegetarian?

A: Yes! This Mexican bean salad recipe is completely vegetarian.

Q: Can I freeze leftovers?

A: You can freeze leftovers for up to two months – simply thaw before reheating.

The Best mexican bean salad recipe

Mexican Bean Salad