Mexican Bean Salad is a vibrant and refreshing dish that’s packed with flavor and nutrition. Combining a variety of beans, crunchy vegetables, and a tangy lime dressing, this salad is perfect for barbecues, potlucks, or as a light meal on its own. The bold flavors of cilantro, cumin, and chili powder complement the beans and fresh vegetables, while the dressing adds a zesty kick. It’s easy to prepare, can be made ahead of time, and is both vegetarian and gluten-free, making it a versatile and crowd-pleasing dish.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
For the dressing:
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2 limes)
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the black beans, kidney beans, corn, diced bell peppers, red onion, cilantro, and jalapeño (if using).
- In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, cumin, chili powder, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the bean and vegetable mixture, tossing everything together to coat evenly.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a good stir and adjust seasoning if needed.
This Mexican Bean Salad is perfect as a side dish, or you can serve it with tortilla chips for a fun, dippable option. It’s fresh, zesty, and loaded with flavor!
