Description
A vibrant and flavorful Mexican Bean Salad packed with beans, fresh vegetables, and zesty lime juice, perfect for any gathering.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 bell pepper, diced
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Start with the beans: If using dry beans, soak them overnight and cook according to package instructions. If using canned, rinse and drain them well.
- Chop the vegetables: Dice the red onion, bell peppers, and slice the cherry tomatoes in half.
- Prepare the avocado: Slice and toss it with a splash of lime juice to prevent browning.
- Mix it all together: In a large bowl, combine the beans, chopped vegetables, and cilantro. Gently fold in the avocado.
- Dress it up: Drizzle lime juice over the salad and sprinkle with cumin and chili powder. Toss gently to combine.
- Taste and adjust: Taste and adjust the seasoning with salt, pepper, or more lime juice as needed.
- Let it chill: Refrigerate for at least 30 minutes for the best flavor.
- Serve: Enjoy by itself or alongside grilled meats, tacos, or as part of a larger spread.
Notes
Make ahead for best flavor; it tastes even better after marinating in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Mexican salad, bean salad, summer recipe, vegetarian dish, healthy salad