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–+ servings
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
Total Time 10 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Mexican
Calories: 183
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • 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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