The flavors are similar to our Mexican Corn Salad, Southwest Quinoa Salad, and Southwest Salad, but it’s also dippable with a side of Tortilla Chips!
Quick, Simple + Yummy!
Mexican bean salad is a simple side dish that uses fresh veggies and seasonings. It’s packed with Mexican flavors and comes together in minutes! We love to eat it with Tortilla Chips, but it is a versatile salad that you’re sure to love. Why we love it.
Make in advance. This dish is great to make ahead of time. The salad gets better the longer it marinates in the delicious dressing! Serving options! This salad is not just a Mexican side dish, but you can use it in Green Chili Burritos, on Street Tacos, scoop with Baked Tortilla Chips, or use it to fill an Omelette. Nutritious. This plant-based bean salad is packed with veggies and flavor!
Bean Salad Ingredients
can of black beans can of kidney beans – or use pinto beans can of cannellini beans bell peppers – I used red and green, but you can use any color. corn kernels – I used frozen corn, but you can use fresh corn kernels from a cob or grilled corn kernels. In a pinch, use canned corn (drained). extra virgin olive oil red wine vinegar fresh lime juice – or bottled. You can also use fresh lemon juice. minced garlic white sugar – substitute honey or maple syrup, but it will affect the overall flavor of the dressing. garlic salt with parsley flakes cumin ground black pepper fresh cilantro chili powder cotija
Just Mix and Enjoy!
Storing Info
Make ahead of time. This black bean corn salad recipe actually gets better the longer it marinates. Go ahead and toss the salad together up to a day before serving. STORE. Keep leftover salad in an airtight container in the refrigerator for 3-4 days.
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