Mexican Bean Salad
A vibrant, protein-packed salad that balances earthy beans with zesty lime and fresh, crunchy vegetables.
👥 4 servings⏱ Prep 15′🔥 Cook 30′⚡ 280 kcal per serving
Ingredients
- •1 can (15 oz) black beans, rinsed and drained
- •1 can (15 oz) kidney beans, rinsed and drained
- •1 cup frozen corn kernels, thawed
- •1 large red bell pepper, diced
- •1/2 red onion, finely diced
- •1/2 cup fresh cilantro, chopped
- •1/4 cup extra virgin olive oil
- •3 tablespoons fresh lime juice
- •1 teaspoon ground cumin
- •1/2 teaspoon chili powder
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
In a large mixing bowl, combine the drained black beans, kidney beans, thawed corn, diced bell pepper, red onion, and chopped cilantro.
- 2
In a small separate bowl or jar, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper until emulsified.
- 3
Pour the dressing over the bean mixture and toss gently until all ingredients are evenly coated.
- 4
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- For the best flavor, let the salad marinate in the refrigerator for at least an hour; it actually tastes better the next day.
- If you enjoy heat, add a finely minced jalapeño or a dash of hot sauce to the dressing.
- This salad stores well in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished salad should be colorful and crisp, with a bright, zesty aroma and a perfect balance of savory, smoky, and tangy flavors.