Mexican Bean Salad
Quick, easy, and the perfect make-ahead side to serve at dinner parties and potlucks. We also love it for breezy lunches! Don’t skip the fresh cilantro lime vinaigrette—it’s what puts this over the top.
Ingredients
For the Salad:
- 1 and 1/2 cups corn kernels fresh, frozen, or canned
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can red kidney beans drained and rinsed
- 1 (15 ounce) can pinto beans drained and rinsed
- 1 bell pepper any color, diced
- 1/4 cup chopped red onion
- 1 jalapeno seeded and diced, optional
For the Dressing:
- 1 cup fresh cilantro leaves
- 1/2 cup olive or avocado oil
- 1/4 cup red wine vinegar or fresh-squeezed lime juice
- 1 or 2 small ribs jalapeno seeded, optional
- 1 clove garlic
- 3/4 teaspoon ground cumin
- 3/4 teaspoon kosher salt
Instructions
- Prep the corn, either by draining from a can, defrosting from frozen, or cooking the cobs. Set aside.
- In a large bowl, combine corn, all three beans, bell pepper, red onion, and jalapeno. Toss gently to mix.
- To make the dressing, add all ingredients to a small food processor or blender. Blitz on high speed until the oil and vinegar or lime juice are emulsified into a smooth mixture. Check to be sure that the cilantro, garlic, and jalapeno are finely diced.
- Pour as much dressing as you like over the bean mixture and toss again to combine. (If you have extra dressing, store it in the refrigerator for up to a week. It’s perfect with other taco salads, bowls, or green salads.) Enjoy!
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Nutrition Estimate
Calories: 84 kcal, Carbohydrates: 8 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Sodium: 377 mg, Potassium: 117 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 758 IU, Vitamin C: 29 mg, Calcium: 7 mg, Iron: 0.4 mg