Mexican Bean Salad
- Preparation 20 min
- Cooking 5 min
- Servings 4 to 6
- Freezing I do not suggest
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🥗 Burst of Freshness: Mexican Bean Salad
Need something colorful, quick, and packed with flavor? This Mexican bean salad recipe is ready in under 30 minutes and it’s the kind of dish that feels like summer in a bowl. Think black beans, white beans, sweet corn, juicy cherry tomatoes, crunchy bell peppers, a mountain of fresh cilantro, and a crumble of cojita (or feta if that’s what you’ve got).
It’s basically the easiest bean salad recipe you’ll ever make — fresh, filling, and perfect for busy weekdays. Looking for a twist on a 3 bean salad recipe? Craving a bean salad with corn that brings that Tex-Mex vibe? Or maybe you just need a crowd-pleasing bean salad Mexican style for your next BBQ? This one checks every box.
The secret is the dressing: a zesty lime vinaigrette for bean salad spiced up with Tex-Mex flavors. It pulls everything together in a way that’s tangy, a little sweet, and just spicy enough.
Serve it cold for a refreshing lunch, or slightly warm next to grilled chicken or steak. And the best part? It keeps like a champ in the fridge, which makes it a killer make-ahead option for weekday lunches or picnics. 🌽🌶🧀
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🥗 Make ahead
This salad tastes even better the next day when the flavors have had time to blend. Perfect for quick weekday lunches!
🧊 Storage
- Keeps up to 3 days in the fridge in an airtight container.
- Freezing is not recommended, as the vegetables and beans lose their texture.
🌶️ Customization
- Add diced avocado for a creamy touch.
- Toss in fresh or pickled jalapeños for extra heat.
- Swap cilantro for parsley or chives if you’re not a cilantro fan.
- Add colorful bell peppers for extra crunch and color.
- Switch up the acidity with apple cider vinegar or a splash of orange juice instead of lime.
- Make it a complete meal with quinoa, rice, or shredded grilled chicken.
- For a Tex-Mex twist, top with crushed tortilla chips just before serving.
🔥 Perfect pairings
Pairs beautifully with BBQ grilled meats, tacos, or as a garnish in a burrito bowl.
Mexican Bean Salad
- 1 can (19 oz / 540 ml) black beans, rinsed and drained
- 1 can (19 oz / 540 ml) white beans, rinsed and drained
- 1 pint (551 ml) cherry tomatoes, halved
- 1 green bell pepper, diced
- 2 cups (300 g) frozen corn
- 1 tbsp (15 ml) olive oil
- 1/3 cup (50 g) red onion, finely chopped
- 1 good handful of fresh cilantro, finely chopped
- 200 g cojita or feta cheese, crumbled
For the Dressing
- 1/2 cup (125 ml) sour cream
- Juice of 1 lime
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
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Preparation
- Heat a cast-iron skillet over high heat. Add the olive oil and frozen corn. Sauté for 4 to 5 minutes, until nicely charred. Remove from the heat, let cool slightly, and transfer to a large mixing bowl.
- Add the black beans, white beans, cherry tomatoes, bell pepper, red onion, cilantro, and cheese to the bowl. Toss gently to combine.
- In a small bowl, whisk together all the dressing ingredients. Taste and adjust seasoning if needed.
- Pour the dressing over the salad and mix well to coat everything evenly. Serve fresh or refrigerate to let the flavors develop even more!
Absolutely! Use whatever you have on hand: kidney beans, chickpeas, black beans, or white beans… all combinations work perfectly.
Yes! This recipe is perfect for lunchboxes since it’s rich in fiber and protein, filling, and easy to transport.
It pairs wonderfully with grilled meats, tacos, fajitas, or even a simple bowl of rice for a complete and healthy meal.
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