Mexican Bean Salad

This Mexican Bean Salad is packed with three kinds of beans, fresh vegetables, and a zesty homemade dressing. Easy to make ahead and perfect for meal prep, potlucks, or a simple side dish!

Course Salad

Cuisine Mexican

Prep Time 15

Total Time 15

Servings servings

Calories 392kcal

Author Deborah Harroun

Ingredients

Dressing:

1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh lime juice
1 clove garlic minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
Salt and pepper to taste

Salad:

1 (15 oz) can black beans drained and rinsed
1 (15 oz) can kidney beans drained and rinsed
1 (15 oz) can cannellini beans drained and rinsed
1 bell pepper chopped
1 cup frozen corn thawed
1/2 cup diced red onion
1/2 cup chopped cilantro
1 jalapeño diced (seeds and ribs removed for less heat)

Instructions

Combine the olive oil, vinegar, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper in a jar with a tight fitting lid. Tighten the lid and shake vigorously until combined.
1/2 cup olive oil, 1/4 cup red wine vinegar, 3 tablespoons fresh lime juice, 1 clove garlic, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons chili powder, 1 teaspoon smoked paprika, Salt and pepper
In a large bowl, combine the beans, bell pepper, corn, red onion, cilantro, and jalapeño. Add as much of the dressing as desired, and stir to coat.
1 (15 oz) can black beans, 1 (15 oz) can kidney beans, 1 (15 oz) can cannellini beans, 1 bell pepper, 1 cup frozen corn, 1/2 cup diced red onion, 1/2 cup chopped cilantro, 1 jalapeño
Serve right away, or refrigerate until needed.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition