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.
Servings: 6
Calories: 84kcal
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!
Nutrition
Calories: 84kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 377mg | Potassium: 117mg | Fiber: 1g | Sugar: 3g | Vitamin A: 758IU | Vitamin C: 29mg | Calcium: 7mg | Iron: 0.4mg