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Mexican Bean Salad

Mexican Bean Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 1 cup corn kernels (canned or frozen and thawed)
  • 1 red bell pepper, diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/3 cup chopped fresh cilantro
  • 3 tbsp olive oil
  • 1/4 cup fresh lime juice
  • 1 tsp ground cumin
  • 1 small garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. In a small bowl, whisk together the olive oil, lime juice, cumin, garlic, salt, and pepper.
  2. In a large bowl, combine the black beans, pinto beans, corn, bell pepper, red onion, and jalapeño. Pour the dressing over and stir well.
  3. Add the cilantro and toss gently. Serve immediately or let sit 10 minutes for the flavors to blend.

Notes

If you have the time, let the salad rest in the refrigerator for 30 minutes before serving. The beans absorb the dressing and everything tastes more cohesive.