This Mexican Bean Salad is full of protein-rich beans, colorful veggies, and a flavorful Mexican dressing! You’ll love how versatile and delicious this dish is!
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Come Monday morning; you’ll find me at my local Walmart doing my “big” grocery shopping for the week. It’s such a large shopping trip that I have to bring my 16-yr-old along to push the 2nd cart. Yes, we use TWO carts every Monday morning. As a family of 6, we have a lot of groceries! I also shop on Friday morning for the weekend, which is a much shorter and easier trip. Thankfully!
One thing you will always find in my shopping cart is some beans. We use them in everything from salads, soups, casseroles, dips … and one of these days; I’m going to be brave enough to try them in a dessert-like brownie!! Have you ever tried beans in a dessert?
Beans are a staple
Beans are a convenient pantry staple. I always have an assortment of them in my pantry. They are great to keep on hand for last-minute meal needs. One of my favorite recipes is Cuban Black Beans and Rice. (That reminds me that I need to update those pictures – Eeek!) I always have all of the ingredients on hand, and it’s so quick and easy to make on a hectic night using canned black beans.
You can even stretch your dollar or go meatless using beans for a filling, inexpensive meal solution. I often add a can of beans to our taco filling to further our grocery budget (meat is expensive!). I also love to use them in casseroles and soups to make them more filling. In addition to being inexpensive, beans are healthy, tasty, quick, and easy!
Mexican Bean Salad recipe
So …. this Mexican Bean Salad! You guys, the thing I love about this Mexican Bean Salad is that it is so versatile. Not only can you add things like tomatoes, black olives, or jalapenos …. but you can just as easily use things you already have on hand. Use a red pepper instead of green, use garbanzo beans instead of pinto beans … you can’t go wrong with this salad.
Another thing that I love about this Mexican Bean Salad is that you can use it as a side dish – as well as lunch, main dish, or a dip!! I’ve even eaten it as a stand-alone dish for lunch so many times! My kiddos love putting any leftovers into tortillas with cheese for a quick, filling burrito or using those scoop-type tortilla chips and this salad as a dip. You have so many options!
This Mexican Bean Salad makes a great addition to potlucks (it’ll disappear fast!) – be sure to bring the recipe because people are sure to ask you for it! I’ve even had people who claim they “don’t like beans” like this tasty salad!
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For the salad
- 1 can (16 oz.) Bush's Black Beans, rinsed and drained
- 1 can (16 oz.) Bush's Kidney Beans, rinsed and drained
- 1 can (16 oz.) Bush's Pinto Beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 bag (12 oz.) frozen corn
- 1 cup red onion, chopped
For the dressing
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon sugar
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 2-3 cloves garlic, finely minced
- Hot sauce, to taste
- In a large bowl, combine all of the beans, green pepper, frozen corn, and red onion.
- In a mason jar, combine all of the dressing ingredients. Shake until well combined. Pour the dressing over the bean mixture.
- Chill for at least 4 hours.
- Mix well before serving.
Amount Per Serving: Calories: 288Total Fat: 10gSaturated Fat: 2gCholesterol: 0mgSodium: 646mgFiber: 11gSugar: 6gProtein: 11g