Mexican bean salad is a healthy side dish, full of fiber and flavor! This easy bean salad recipe uses three different types of beans, crisp vegetables, and Mexican seasonings.
I love simple side dishes for whipping up quick meals in the summertime. Who wants to turn on the oven when it's hot and gorgeous outside?! Definitely not this girl! I spend most of my evenings grilling out in the warmer months or throwing together quick and hearty entree salads, like this Smoked Salmon Salad with Wild Blueberry Vinaigrette. It's fast, easy, and delicious. Not to mention, packed with protein and vegetables.
I love this salad, not only because it's tasty, but it's also a great source of dietary fiber. It's the perfect side dish to hit my daily fiber goal. Not to mention, it goes great with grilled chicken or steak!
How To Make Mexican Bean Salad
Here's What You'll Need For The Salad:
- 15 oz can of each: chickpeas, black beans, and tri-bean blend (black beans, kidney beans, and pinto beans), drained and rinsed
- ½ cup finely chopped green pepper
- ¼ cup finely chopped sweet onion
- ¼ cup chopped fresh cilantro
- 1 jalapeño, seeded and chopped
For The Mexican Vinaigrette:
- ½ cup extra virgin olive oil
- 1 teaspoon raw honey (or agave nectar)
- 1 garlic clove, minced
- ½ teaspoon cumin
- ⅓ cup fresh lemon or lime juice
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions:
Add all salad ingredients into a large bowl. Whisk vinaigrette ingredients until well blended. Toss salad with vinaigrette and chill for an hour before serving.
How Long Will Bean Salad Last?
If you like this Mexican bean salad, you should also try this Fiesta Black Bean and Corn Mojo Salad! Another easy and delicious side dish recipe that's perfect for a summer gathering!
Update: This post was originally published in February 2014 and has been updated to improve reader experience. This delicious recipe remains the same. 🙂
Mexican Bean Salad
Ingredients
- 1 15 oz can chickpeas, drained
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can tri-bean blend (black beans, kidney beans and pinto beans)
- ½ cup green pepper finely chopped
- ¼ cup sweet onion finely chopped
- ¼ cup fresh cilantro finely chopped
- 1 jalepeno seeded and finely chopped
- Mexican vinaigrette *recipe below
Mexican Vinaigrette:
- ½ cup extra virgin olive oil
- 1 teaspoon raw honey or agave nectar
- 1 garlic clove minced
- ½ teaspoon cumin
- ⅓ cup fresh lemon or lime juice
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- Add all ingredients into a large bowl
- Whisk vinaigrette ingredients until well blended
- Toss with vinaigrette and chill for an hour before serving
Nutrition
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Emily Smith
I bet the cilantro in this bean salad really makes it flavourful! Looks delish 🙂