This Mexican bean salad is packed with protein-rich beans, vibrant vegetables, and a zesty Mexican-style dressing. It’s easy to make, versatile, and perfect as a side, a main, or even a dip.
Bean Salad
Every Monday I tackle a large grocery run for our family of six, and beans are always in my cart. They’re economical, nutritious, and work in so many dishes—from soups and casseroles to dips and salads. Canned beans make weeknight meals quick and reliable, and they’re a great way to stretch a meal or go meatless when needed.
I keep a rotation of different beans on hand and often add a can to taco meat or toss them into soups and casseroles to make meals more filling. Beans are inexpensive, healthy, and surprisingly adaptable. If you haven’t tried them beyond savory dishes, they’re worth experimenting with in different recipes.
Beans are a staple
Beans are a pantry essential. They store well, are ready to use straight from the can after rinsing, and combine with fresh ingredients for quick meals. One of my go-to recipes is Cuban black beans and rice because it’s simple and satisfying. Beans also bring fiber and plant-based protein to family meals without breaking the budget.
Mexican Bean Salad recipe
This Mexican bean salad is wonderfully flexible. Use what you have: swap red pepper for green, substitute garbanzo beans for pinto, or add tomatoes, black olives, or jalapeños to taste. It works equally well as a side, a packed lunch, a main dish, or a chunky dip for tortilla chips. Leftovers are great in tortillas with cheese for quick burritos.
This dish is also a hit at potlucks—people often ask for the recipe, and even those who claim they “don’t like beans” tend to enjoy this salad. The flavors develop after chilling, so it’s ideal to make ahead.
Other recipes you may enjoy
- BBQ Chicken Bacon Ranch Salad
- Sweet Potato and Black Bean Soup
- Greek Baked Beans – an authentic recipe!
- Taco Rice Recipe
- Beef and Bean Nachos
Mexican Bean Salad
Rate
Ingredients
For the salad
- 1 can Bush’s Black Beans, rinsed and drained (16 oz)
- 1 can Bush’s Kidney Beans, rinsed and drained (16 oz)
- 1 can Bush’s Pinto Beans, rinsed and drained (16 oz)
- 1 green bell pepper, chopped
- 1 bag frozen corn (12 oz)
- 1 cup red onion, chopped
For the dressing
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar
- ¼ cup chopped fresh cilantro
- ¼ cup fresh lime juice
- 1 tablespoon sugar
- ½ tablespoon ground cumin
- ½ tablespoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon chili powder
- 2–3 cloves garlic, finely minced
- Hot sauce, to taste
Instructions
- In a large bowl, combine all the beans, chopped green pepper, frozen corn, and red onion.
- In a jar or small bowl, whisk or shake together the dressing ingredients until well combined. Pour the dressing over the bean mixture.
- Chill the salad for at least 4 hours to let the flavors meld.
- Stir well before serving.
Notes
- Be sure to drain the beans well after rinsing so the dressing doesn’t become diluted.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.