Mexican Bean Salad

This Mexican bean salad is bright, colorful, and full of texture. Beans bring heartiness, corn adds sweetness, tomatoes keep it juicy, and cilantro ties everything together with freshness. It’s perfect as a side, a light meal, or a make-ahead dish for busy days.

This is Let’s Veg flavor that stays lively.

Olivia

Mexican Bean Salad

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Mexican bean salad with corn, tomato, and cilantro in a zesty lime dressing. A fresh Let’s Veg recipe perfect for quick, healthy sides.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Mexican

Calories: 183

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 1 can 15 oz black beans drained and rinsed
• 1 can 15 oz kidney or pinto beans drained and rinsed
• 1 cup corn kernels fresh, frozen, or canned and drained
• 1 cup tomatoes diced
• ¼ cup fresh cilantro chopped
• 2 tbsp red onion finely chopped (optional)
• Dressing
• 2 tbsp olive oil
• 1½ tbsp lime juice
• ½ tsp ground cumin
• Salt to taste
• Black pepper to taste

Cooking Instructions

 

1. Place beans, corn, tomatoes, cilantro, and red onion (if using) in a large bowl.
2. Whisk olive oil, lime juice, cumin, salt, and black pepper in a small bowl.
3. Pour dressing over the salad and toss gently.
4. Taste and adjust seasoning.
5. Serve immediately or chill before serving.

Nutrition

Calories: 183kcalCarbohydrates: 23gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 88mgPotassium: 389mgFiber: 7gSugar: 3gVitamin A: 406IUVitamin C: 8mgCalcium: 27mgIron: 2mg

Notes

Add avocado just before serving

Keeps well refrigerated for up to 2 days

Works well as a taco or burrito filling

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