Mexican Cuisine

Mexican Bean Salad Recipe – Mexican Special

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Mexican Bean Salad Recipe – Mexican Special

Mexican Bean Salad brings together a refreshing three-bean mix—typically black beans, kidney beans, and cannellini—with crunchy corn, bell peppers, red onion, and cilantro. Tossed in a zesty lime dressing that includes olive oil, vinegar, garlic, and spices, this salad is an easy make-ahead side that gets even better as flavors meld, perfect for summer cookouts or family meals.

  • Prep Time15 min
  • Cook Time1 hr
  • Total Time1 hr 15 min

Mexican Bean Salad Ingredients:

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 red onion, finely diced
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon chili powder, or to taste
  • Dash of hot pepper sauce, or to taste

How To Make Mexican Bean Salad

1

Mix the beans, bell peppers, corn, and red onion in a large bowl.

2

In a small bowl, whisk together olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper. Season with chili powder and hot sauce.

3

Pour the dressing over the bean mixture and toss thoroughly. Chill in the refrigerator for about 1 hour until cold. Serve chilled.

Recipe Notes

Rinse Beans: Drain and rinse canned beans thoroughly to reduce excess sodium and help prevent a watery salad.

Chill Before Serving: Let the salad chill for at least an hour—or longer—for the flavors to develop and meld beautifully.

Add Avocado Last: If using avocado, fold it in just before serving to prevent browning and preserve texture.

Adjust Spice: Add jalapeño or chili powder if you want extra heat—balanced with the lime and salt.

Store Covered: Seal tightly and refrigerate for up to 2–3 days; stir before serving as separation may occur.

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