This lively Mexican bean salad is a fresh and enthusiastic side dish perfect for potlucks, barbecue or for a quick meal preparation. It’s as flavorful as it’s versatile, as it’s a colorful mix of beans, corn and peppers thrown in a tangy dressing.
This gorgeous, Mexican-style bean and vegetable mixture is a fun twist on my classic three-bean salad recipe.
It is made with three types of canned food, sweet corn, colorful peppers and jalapeño. The vinegar-based dressing is tied together with a slightly sweet, citrus tongue and a hint of warm cumin.
Call it salad, dip, seasoning, grab a fork and dig in!
Ingredient Notes
Canned beans: This recipe requires black beans, white beans, and chickpeas (also known as garbanzo beans). Feel free to switch and add your favorites – Kidney, Font, or Cannellini beans all work well. Vegetables: diced peppers (I use both red and green colors), red onions, frozen yellow corn, jalapeño. For dressing: Olive oil is combined with apple vinegar, lime juice, garlic, a little granulated sugar, cumin, salt, and fresh black pepper. Herbs: Coriander really brings home a Mexican flavor profile and pairs it perfectly with the dressing, but if you have a cilantro opponent in your hand, you can opt for fresh Italian parsley for Herbie’s boost.
How to make Mexican bean salad
Shake or whisk all the ingredients in a small mason jar or bowl for dressing. Add all the salad ingredients, except for the coriander in a large bowl. Add the dressing and throw the salad. Add a bit of fresh coriander or parsley and toss again until everything is combined well.
Provide suggestions
Mexican bean salads are extremely versatile! This is my favorite way.
Have a simple, healthy dinner as a side dish with chicken, steak or seafood. As an appetizer, served with tortilla chips for a scoop. I threw it into a green salad and drizzled with ranch dressing to taste the extra texture and flavor. Stuffed in plastic wrap with grilled chicken or shrimp. Add chopped tomatoes and avocados to add a quick and easy lunch or dinner.
Storage Tips
Chill before serving: This salad tastes best after marinating in a tangy, slightly sweet dressing for a few hours.
Refrigerate leftovers: Transfer leftovers to an airtight container and refrigerate for 4-5 days. The coriander may start to wilt slightly towards the end of that time, but the beans and vegetables are well lifted. Throw it immediately before serving to redistribute the dressing.
Go ahead: This is a great make-up recipe. The flavor just gets better when it sits! Prepare it a day in advance and let it cool until ready.
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This post was originally published on May 2, 2019. New text and images are enclosed.
Mexican three bean salad
This lively Mexican bean salad is a fresh and enthusiastic side dish perfect for potlucks, barbecue or for a quick meal preparation. It’s as flavorful as it’s versatile, as it’s a colorful mix of beans, corn and peppers thrown in a tangy dressing.
Instructions
In a large bowl, mix the beans, corn, onion, peppers and jalapeño.
Add all dressing ingredients to a small mason jar or bowl and shake or whisk until combined. Add as much dressing as you need for the salad (it should be saturated) and throw it to coat the ingredients well. Sprinkle with coriander or parsley and toss again.
Cover and refrigerate for at least 2 hours before eating. Store in an airtight container in the fridge and it will last for 4-5 days.
nutrition
Serving: 0.75 cup ・ calorie: 271 kcal ・ carbohydrates: 33 g ・ protein: 10 g ・ fat: 12 g ・ Saturated fat: 2 g ・ Polyunsaturated fat: 2 g ・ January Saturated Fat: 8 g ・ sodium: 403 mg ・ potassium: 552 mg ・ fiber: 9 g ・ sugar: 4 g ・ Vitamin A: 324 iu ・ Vitamin C: twenty three mg ・ calcium: 78 mg ・ iron: 3 mg
Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
(TagStoTRASSLATE) Beans (T) Pepper
