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–+ servings

Mexican Bean Salad

A colorful Mexican bean salad with three kinds of beans, fresh vegetables, and zesty lime-cumin dressing that's perfect for summer gatherings or meal prep.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Salad
Cuisine: Mexican, Mexican-inspired
Ingredients Method

Ingredients
  

  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 cup frozen corn thawed
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Method
 

  1. Gather all ingredients and rinse beans thoroughly under cold water.
  2. In a large mixing bowl, combine the black beans, kidney beans, garbanzo beans, and corn.
  3. Add the diced red and green bell peppers, red onion, and cilantro to the bowl.
  4. In a small bowl, whisk together olive oil, lime juice, ground cumin, chili powder, salt, and pepper.
  5. Pour the dressing over the salad and gently toss until everything is well coated.
  6. Cover and refrigerate for at least 1 hour to let the flavors meld.
  7. Give it a final stir, adjust seasoning if needed, and serve chilled.
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