Description
A vibrant and refreshing Mexican Bean Salad, perfect for any gathering or family dinner, featuring a colorful medley of beans and fresh vegetables tossed in a zesty dressing.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 cup diced bell peppers (red, yellow, or green)
- 1/2 cup diced red onion
- 1 cup corn (fresh or canned)
- 1/4 cup chopped fresh cilantro (or parsley as a substitute)
- Juice of 2 limes
- 1/4 cup extra virgin olive oil
- 1 teaspoon ground cumin (or taco seasoning)
- Salt to taste
Instructions
- Rinse canned beans under cold water to reduce sodium.
- Chop bell peppers, onions, and any other veggies into bite-sized pieces.
- In a small bowl, whisk together olive oil, lime juice, cumin, and salt.
- In a large mixing bowl, combine beans, diced vegetables, and cilantro.
- Drizzle the dressing over the mixture and toss gently until well-coated.
- Taste and adjust seasoning as needed.
- Let the salad chill in the fridge for at least 30 minutes before serving.
Notes
For extra flavor, prepare the salad a day before serving. This dish pairs wonderfully with grilled meats, tortilla chips, or as a side at potlucks and BBQs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Mexican Bean Salad, healthy salad, summer salad, vegetarian recipe, easy salad recipe