I am a huge salad lover. That’s why I’m always looking for flavorful salad recipes that can be enjoyed on their own or as a side. Knowing this, I would like to tell you how to make this Mexican red bean salad, which has become my new favorite.Â
As the name suggests, this salad is a staple in Mexico. The reason is that this salad is rich in protein. That’s why I find this salad recipe to be the perfect choice for vegetarians, especially for those times when I’m off meat.
One of the great elements of this salad is the dressing. It is truly the star of the show, bringing on board sweet and tangy flavors.
Furthermore, it’s so easy to make that anyone in my family, including kids, can make it. If you have been looking for such a recipe, then it’s time to try this one.
Equipment Required
- A Set of Bowls: I always keep a set of large, medium, and small bowls handy when making this salad. They help me prepare the dressing, wash the beans, and serve the salad.
- Spoon: A spoon will help you combine the salad’s ingredients.
- Whisk: I prefer using a Whisk to prepare the dressing as it helps combine the ingredients properly.
Mexican Red Bean Salad Ingredients & Substitutions
Note: The ingredients mentioned in this recipe are good enough for making eight servings.
- 1 (15 ounce) Can Black Beans, Rinsed And Drained: At times when I don’t have black beans, I use use pinto beans as a substitute.
- 1 (15 ounce) Can Kidney Beans, Rinsed And Drained: Instead of kidney beans, you can use garbanzo beans as a substitute.
- 1 (15 ounce) Can Cannellini Beans, Rinsed And Drained: I find great northern beans and navy beans as good alternatives for cannellini beans.
- 1 Green Bell Pepper, Chopped
- 1 Red Bell Pepper, Chopped
- 1 (10 ounce) Package Frozen Corn Kernels, Thawed: I also like to use roasted corn. They add a smoky flavor to the salad.
- 1 Red Onion, Diced
- ½ Cup Olive Oil
- ½ Cup Red Wine Vinegar
- ¼ Cup Chopped Fresh Cilantro
- 2 Tablespoons Fresh Lime Juice
- 1 Tablespoon Lemon Juice
- 1 Clove Garlic, Crushed
- 2 Tablespoons White Sugar, Or To Taste: When I wish to make the salad healthier, I use honey or stevia in place of sugar if you prefer natural sweeteners.
- 1 Tablespoon Salt, Or To Taste
- 1 ½ Teaspoons Ground Cumin
- 1 ½ Teaspoons Ground Black Pepper
- ½ Teaspoon Chili Powder, Or To Taste: I enjoy smoky flavors in this salad. That’s why I use cayenne pepper or paprika in place of chili powder.
- 1 Dash Hot Pepper Sauce, Or To Taste
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 30 Minutes | 40 Minutes |
How To Make Mexican Red Bean Salad At Home
Step 1
Add Black Beans, Kidney Beans and Cannellini Beans in a bowl.
Step 2
Add chopped onions and corn to the mixed beans.
Step 3
Then add red and green bell peppers.
Step 4
Mix everything well.
Step 5
Now, prepare the dressing by pouring lemon juice into the oil.
Step 6
Then add vinegar.
Step 7
Now, add crushed garlic and chili powder.
Step 8
Now, add pepper and salt and lime juice.
Step 9
Now, add parley and cumin and give the dressing a good mix.
Step 10
Lastly, add chili sauce to the mix.
Step 11
Now, pour the dressing into the salad. Give it a good toss, and your salad is ready.
Step 12
Your Mexican Red Bean Salad is ready to serve.
Expert Tips That I Recommend
- I recommend draining and rinsing the canned beans before tossing them in the salad, as it helps remove excess salt stuck to the beans.
- I always refrigerate this salad for at least 2 hours before serving as it allows the flavors to meld properly.
- My family enjoys a kick of tangy and spicy flavors in this salad, so I added some sliced jalapenos and some feta cheese.
- I also like to layer the ingredients for a better texture.Â
- For a better experience, I like to chill the serving bowls.
- I always add herbs in the end so that they don’t wilt and stay fresh.
FAQs About Mexican Red Bean Salad
Nutritional Information Per Serving
You must include Mexican Red Bean salad in your diet as it is extremely nutritious. It is rich in protein, fiber, and other vitamins. So, let me take you through this salad’s full nutritional information in the table below.
| Calories | 334 kcal |
| Carbohydrates | 42 g |
| Protein | 11 g |
| Fat | 15 g |
| Fiber | 11 g |
| Sodium | 1159 mg |
| Sugar | 6 g |
| Iron | 4 mg |
| Vitamin c | 37 mg |
| Potassium | 438 mg |
The good news is that this salad is suitable for all kinds of diets. It is gluten-free, vegan and vegetarian-friendly, low-fat, dairy-free, and keto-friendly.
However, it is high in sodium. Therefore, if you are asked to keep your sodium levels in check, I recommend using low-sodium salt.
Storing This Recipe
If you store Mexican red bean salad properly in the refrigerator, you can enjoy it for up to four days. I usually transfer any leftover salad to an airtight container and place it in the refrigerator. This way, it remains fresh and doesn’t catch the smell of other food items stored in the refrigerator.Â
Before eating it again, I give the salad a good toss so that the dressing that is settled at the bottom of the container mixes nicely with the ingredients once again to make each bite flavorful.
What To Serve With This Recipe
To enjoy a full Mexican affair, I also like to serve this salad with Tacos, Quesadillas, and Burritos. Additionally, I like to roll them up in a tortilla to make a wrap. So give these pairings a try and enjoy a sumptuous meal.
Printable Version
Mexican Red Bean Salad
Ingredients
- 1 15 ounce Can Black Beans, Rinsed And Drained
- 1 15 ounce Can Kidney Beans, Rinsed And Drained
- 1 15 ounce Can Cannellini Beans, Rinsed And Drained
- 1 Green Bell Pepper Chopped
- 1 Red Bell Pepper Chopped
- 1 10 ounce Package Frozen Corn Kernels, Thawed
- 1 Red Onion Diced
- ½ Cup Olive Oil
- ½ Cup Red Wine Vinegar
- ¼ Cup Chopped Fresh Cilantro
- 2 Tablespoons Fresh Lime Juice
- 1 Tablespoon Lemon Juice
- 1 Clove Garlic Crushed
- 2 Tablespoons White Sugar Or To Taste
- 1 Tablespoon Salt Or To Taste
- 1 ½ Teaspoons Ground Cumin
- 1 ½ Teaspoons Ground Black Pepper
Equipment
- A Set of Bowls
- Spoon
- Whisk
Instructions
- Add Black Beans, Kidney Beans and Cannellini Beans in a bowl.
- Add chopped onions and corn to the mixed beans.
- Then add red and green bell peppers.
- Mix everything well.
- Now, prepare the dressing by pouring lemon juice into the oil.
- Then add vinegar.
- Now, add crushed garlic and chili powder.
- Now, add pepper and salt and lime juice.
- Now, add parley and cumin and give the dressing a good mix.
- Lastly, add chili sauce to the mix.
- Now, pour the dressing into the salad. Give it a good toss, and your salad is ready.
- Your Mexican Red Bean Salad is ready to serve.
Notes
- I recommend draining and rinsing the canned beans before tossing them in the salad, as it helps remove excess salt stuck to the beans.
- I always refrigerate this salad for at least 2 hours before serving as it allows the flavors to meld properly.
- My family enjoys a kick of tangy and spicy flavors in this salad, so I added some sliced jalapenos and some feta cheese.
- I also like to layer the ingredients for a better texture.Â
- For a better experience, I like to chill the serving bowls.Â
- I always add herbs in the end so that they don’t wilt and stay fresh.
Nutrition
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Conclusion
The Mexican red bean salad recipe is perfect for serving on any occasion. It can be customized to suit different preferences. Moreover, it pairs beautifully with several food items and doesn’t require too much work.
Therefore, the chances of you going wrong with this recipe are minimal. So, try it out. After enjoying a delectable supper, do come back to share your feedback with us.
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