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Mexican Bean Salad

A vibrant, crunchy salad filled with beans, fresh vegetables, and a zesty dressing, perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Beans
  • 2 cans black beans, rinsed and drained Ensure the beans are rinsed to reduce sodium.
  • 2 cans kidney beans, rinsed and drained Ensure the beans are rinsed to reduce sodium.
  • 1 can corn, drained
Vegetables
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Begin by rinsing and draining the black beans and kidney beans.
  2. Dice your red bell pepper and red onion. Slice your cherry tomatoes in half, and chop your cilantro. Set aside.
Mixing
  1. In a large mixing bowl, combine the beans, corn, chopped bell pepper, onion, tomatoes, and cilantro.
  2. Drizzle the olive oil and lime juice over the mixture. Season with salt and pepper to taste.
Serving
  1. Gently mix all the ingredients until well-coated.
  2. Serve immediately or let it chill in the refrigerator for a more flavorful bite.

Notes

Allow the salad to sit for about 30 minutes after mixing to let flavors mingle. Store in an airtight container for up to 3 days. For freezing, store without dressing to maintain freshness.