This post may contain affiliate links. Please read our disclosure policy.
This veggie-packed Mexican bean salad is seasoned to perfection and prepped in minutes for a tasty, filling side!
The flavors are similar to our Mexican Corn Salad, Southwest Quinoa Salad, and Southwest Salad, but it’s also dippable with a side of Tortilla Chips!
Quick, Simple + Yummy!
Mexican bean salad is a simple side dish that uses fresh veggies and seasonings. It’s packed with Mexican flavors and comes together in minutes!
We love to eat it with Tortilla Chips, but it is a versatile salad that you’re sure to love.
Why we love it.
- Make in advance. This dish is great to make ahead of time. The salad gets better the longer it marinates in the delicious dressing!
- Serving options! This salad is not just a Mexican side dish, but you can use it in Green Chili Burritos, on Street Tacos, scoop with Baked Tortilla Chips, or use it to fill an Omelette.
- Nutritious. This plant-based bean salad is packed with veggies and flavor!
Bean Salad Ingredients
- can of black beans
- can of kidney beans – or use pinto beans
- can of cannellini beans
- bell peppers – I used red and green, but you can use any color.
- corn kernels – I used frozen corn, but you can use fresh corn kernels from a cob or grilled corn kernels. In a pinch, use canned corn (drained).
- extra virgin olive oil
- red wine vinegar
- fresh lime juice – or bottled. You can also use fresh lemon juice.
- minced garlic
- white sugar – substitute honey or maple syrup, but it will affect the overall flavor of the dressing.
- garlic salt with parsley flakes
- cumin
- ground black pepper
- fresh cilantro
- chili powder
- cotija
Just Mix and Enjoy!
- PREP. In a large bowl, add rinsed beans, bell peppers, and corn.
- DRESSING. In another bowl, make the dressing by whisking together olive oil, vinegar, lime juice, garlic, sugar, salt, cumin, and black pepper.
- CHILL. Pour the dressing over the beans, peppers, and corn and gently toss to coat. Refrigerate for at least 1 hour before serving.
- SERVE. Right before serving, season with chopped cilantro, chili powder, and cotija.
Recipe Tips
- Add flavor. Mix in some red onion, jalapenos, or tomatoes.
- Dried beans. Use dried beans instead of canned beans. Soak and then cook them before they are ready to be tossed in the salad.
- Make it even heartier by tossing in some cooked rice, quinoa, or couscous.
Storing Info
- Make ahead of time. This black bean corn salad recipe actually gets better the longer it marinates. Go ahead and toss the salad together up to a day before serving.
- STORE. Keep leftover salad in an airtight container in the refrigerator for 3-4 days.
For More Mexican Recipes:
Mexican Bean Salad
This veggie-packed Mexican bean salad is seasoned to perfection and prepped in minutes for a tasty, filling side!
Ingredients
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10-ounce) package frozen corn kernels, thawed
Dressing:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon minced garlic
- 1 tablespoons white sugar
- 1 teaspoon garlic salt with parsley flakes
- 1 teaspoons ground cumin
- ½ teaspoon ground black pepper
Toppings
- ¼ cup chopped fresh cilantro
- ½ teaspoon chili powder, or to taste
- cotija
Instructions
- In a large bowl, add rinsed beans, bell peppers and corn.
- In another bowl, make the dressing by whisking together olive oil, vinegar, lime juice, garlic, sugar, salt, cumin and black pepper.
- Pour the dressing over the beans, peppers and corn and gently toss to coat. Refrigerate for at least 1 hour before serving.
- Right before serving, season with chopped cilantro, chili powder and cotija.
Notes
Dried beans. Use dried beans instead of canned beans. Soak and then cook them before they are ready to be tossed in the salad.
Make ahead of time. This bean salad recipe actually gets better the longer it marinates. Go ahead and toss the salad together up to a day before serving.
STORE. Keep leftover salad in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 77kcal, Carbohydrates: 4g, Protein: 0.4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 296mg, Potassium: 79mg, Fiber: 1g, Sugar: 3g, Vitamin A: 598IU, Vitamin C: 32mg, Calcium: 8mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We made this for Taco Night and it was such a hit! So much better for you than chips and salsa too!
Yay! So glad to hear that. Yes, those veggies and beans are a great healthy option!
I am so happy I found this. I made this to have for lunch for the week for meal prep. It’s delicious and filling!
Love how this salad turned out! It was seasoned well and sooo delicious! Great for lunch!