Description
A refreshing and zesty Mexican Bean Salad recipe that’s perfect for picnics, barbecues, or as a side dish. This colorful salad is packed with protein-rich black beans, sweet corn, juicy cherry tomatoes, and a flavorful mix of fresh vegetables and herbs, all tossed in a tangy lime dressing.
Ingredients
Scale
For the Salad:
- 2 cups cooked black beans (dried)
- 1/2 cup corn (canned, drained)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (chopped)
- 1 red bell pepper (chopped)
- 1/4 cup fresh cilantro (chopped)
- 1/2 jalapeño (finely chopped)
For the Dressing:
- 1 lime (for freshly squeezed juice)
- ½ tsp lime zest (grated)
- 2 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp ground garlic
- 1/4 tsp sea salt
Instructions
- Add all the ingredients to a large bowl. Toss them well to combine.
- Store in the fridge for at least 2 hours before serving for the flavors to meld. The salad will last for up to 4 days.
Notes
- This salad can be easily customized with additional toppings like avocado, feta cheese, or grilled chicken.
- Adjust the spice level by adding more or less jalapeño based on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Mexican Bean Salad, Black Bean Salad, Vegetarian Salad, Mexican Salad Recipe
