Bold, zesty, and bursting with color, this Mexican Bean Salad is a side dish that brings the flavor anywhere you roam. A hearty mix of black, kidney, and cannellini beans comes together with crisp bell peppers, sweet corn, and red onion, all tossed in a citrusy vinaigrette loaded with fresh cilantro and just the right kick of heat. It’s light, refreshing, and packs perfectly in a cooler for campsite meals, picnics, or back porch dinners. No cooking required—just chop, mix, chill, and dig in.

Don’t forget the corn chips!

Mexican Bean Salad

This colorful, spicy, and refreshing bean salad is one of our favorite side dishes, and often acts as an entrée.

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Prep Time 30 minutes mins

Course Side Dish

Cuisine Mexican

Servings 8 servings

Ingredients

  

Beans and veggies

• 1 15 oz can Black beans rinsed and drained
• 1 15 oz can Kidney beans rinsed and drained
• 1 15 oz can Cannellini beans rinsed and drained
• 1 Green bell pepper chopped
• 1 Red bell pepper chopped
• 1 10 oz bag Frozen corn
• 1 Red onion chopped

Dressing

• 1/2 cup Olive oil
• 1/2 cup Red wine vinegar
• 2 tbsp Lime juice
• 1 tbsp Lemon juice
• 2 tbsp White sugar
• 1 tbsp Salt
• 1 clove Garlic crushed
• 1/4 cup Fresh cilantro chopped
• 1/2 tbsp Ground cumin
• 1/2 tbsp Ground black pepper
• 1 dash Hot pepper sauce
• 1/2 tsp Chili powder

Instructions

 

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Keyword bean salad, beans