Mexican Bean Salad
This veggie-packed Mexican bean salad is seasoned to perfection and prepped in minutes for a tasty, filling side!
Servings: 8
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