Mexican Bean Salad

Carol Food

Whether you need a dish for Cinco de Mayo, or you’re just looking for a salad that will feed a group, Mexican Bean Salad is a hit with a wake up flavor.   This is a wonderful, tasty, and colorful salad. It’s very attractive even in a clear glass bowl. The longer it marinates, the better the flavor.  Left-overs are wonderful the second day.

Carol's kitchen veggies

I’m using 3 kinds of beans including cannellini  beans, black beans, and kidney beans.  If you have another white bean, like great northern or navy beans,  you can substitute them.  In fact, even garbanzos would work with this dish.  I like to marinate the beans the day before I make the salad; add the vegetables, toss, cover, and refrigerate before serving.  You can also combine it all the same day and serve.   Just remember that the second day you have greater taste.

Mexican Bean Salad

Use organic when available. Serves 8

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Mexican Bean Salad

Mexican Bean Salad is a wonderful, tasty, and colorful salad which is perfect for pot-luck suppers.
Course Main Course, Salad
Cuisine American
Keyword Mexican, Mexican salad, potluck, salad
Servings 8

Ingredients

Mexican Salad

  • 1 can black beans drained and rinsed
  • 1 can cannelli beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 1/4 cup fresh or frozen corn kernels defrosted
  • 1 green bell pepper cored and chopped
  • 1 red or yellow bell pepper cored and chopped
  • 1 medium red onion chopped
  • 1 large tomato, skinned, seeded, and chopped small
  • 1/4 cup chopped fresh cilantro

Salad Dressing

  • 1/2 cup extra virgin olive oil
  • 3 tbsp lime juice
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 2 tsp minced shallot
  • 1 tbsp honey or maple syrup
  • 1 tsp minced fresh cilantro
  • 1 tsp ground cumin
  • 1 small jalapeño, cored and minced
  • salt and pepper to taste

Instructions

  • Mix all salad dressing ingredients in a blender
  • Blend until smooth
  • Taste and adjust seasoning
  • Overnight marinade: Mix beans in large bowl and pour dressing over to marinate
  • Stir, cover, and refrigerate over night
  • Remove beans from refrigerator the next day
  • Add bell peppers, corn, onion, tomato, and cilantro
  • Mix well and chill for an hour before serving

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

14 thoughts to “Mexican Bean Salad”

  3. I love bean salad. I haven’t made it for a long time and this looks like an interesting new take on the traditional one. – Margy

    Reply

    1. It is an interesting change. I make several kinds of bean salads to mix things up.

      Reply

  5. Looks good, I make a similar dish! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 12, open May 1 to 26. All party entries shared if social media buttons installed.

    Reply

  8. YUM! This looks absolutely delicious–fresh and yummy! I’ve pinned this one. 🙂

    Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!

    Reply

  9. Carol
    This looks amazing! I could eat the whole bowl. I can’t wait to make it.
    Thank you
    xo Lisa S

    Reply

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