Mexican Bean Salad Recipe

Name: Mexican Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans; 1 (15 ounce) can pinto beans; 1 (15 ounce) can garbanzo beans; 1 red onion, chopped; 1 red pepper, chopped; 1/4 cup chopped fresh cilantro (1 T if dried); 1 (10 ounce) package frozen corn; 1/2 cup olive oil; 2 tablespoons red wine vinegar; 2 tablespoons lime juice; 1 tablespoon lemon juice; 1/2 teaspoon crushed garlic; 2 tablespoons sugar; 1 tablespoon kosher salt (less if regular table salt); 1 teaspoon cumin; 1 teaspoon fresh ground pepper; 1 dash Tabasco sauce; 2 dashes chili powder; 1 avocado, diced

Servings: persons

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can garbanzo beans
1 red onion, chopped
1 red pepper, chopped
1/4 cup chopped fresh cilantro (1 T if dried)
1 (10 ounce) package frozen corn
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed garlic
2 tablespoons sugar
1 tablespoon kosher salt (less if regular table salt)
1 teaspoon cumin
1 teaspoon fresh ground pepper
1 dash Tabasco sauce
2 dashes chili powder
1 avocado, diced

1
Drain and rinse beans.
2
Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
3
In a small bowl, whisk together remaining ingredients except for the chili powder.
4
Pour dressing over beans and mix well.
5
Sprinkle a dash of chili powder over the top of the salad.
6
Cover and chill thoroughly.
7
Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
8
(Don't add the avocado until right before serving.).

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (15 ounce) can black beans, 1 (15 ounce) can pinto beans, 1 (15 ounce) can garbanzo beans, 1 red onion, chopped, and more.

Yes, Mexican Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Bean Salad

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