Description
This Mexican Dense Bean Salad combines black, kidney, and pinto beans with fresh veggies, avocado, and a tangy lime-cumin dressing. A refreshing, protein-packed dish perfect for any occasion!
Ingredients
Scale
- Beans:
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- Fresh Vegetables:
- 1 cup diced bell peppers (mix of colors)
- 1/2 cup diced red onion
- 1 cup sweet corn (fresh or canned)
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- Dressing:
- 1/4 cup extra-virgin olive oil
- 2–3 tablespoons freshly squeezed lime juice
- 1–2 cloves garlic, minced
Instructions
- Prepare the Ingredients:
- Rinse and drain the canned black beans, kidney beans, and pinto beans.
- Dice the bell peppers and red onion.
- If using fresh corn, cook and cut the kernels off the cob; otherwise, drain and rinse canned corn.
- Cut the avocado into cubes and chop the fresh cilantro.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, freshly squeezed lime juice, minced garlic, ground cumin, chili powder, and salt and pepper to taste. Adjust the seasoning as needed.
- Combine the Salad:
- In a large mixing bowl, combine the rinsed beans, diced bell peppers, red onion, corn, diced avocado, and chopped cilantro.
- Dress the Salad:
- Pour the dressing over the salad mixture and gently toss to coat all the ingredients evenly.
- Serve:
- Serve the salad immediately for the freshest taste, or chill it in the refrigerator for about 30 minutes to allow the flavors to meld. Garnish with additional cilantro or lime wedges if desired.
Notes
This Mexican Dense Bean Salad can be made ahead of time and stored in the refrigerator for up to 3 days. However, it’s best to add the avocado just before serving to maintain its freshness and prevent browning. If preparing in advance, consider mixing the other ingredients and dressing separately, then combine them with the avocado just before serving.
- Prep Time: 15
- Cook Time: 00
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0mg