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15 Minute Mexican Bean Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 350
A quick and refreshing salad packed with protein and flavor, perfect for a light meal or side dish.

Ingredients

Canned Beans

  • 15 ounces low sodium black beans (rinsed and drained)
  • 15 ounces low sodium red kidney (rinsed and drained)
  • 15 ounces low sodium navy, cannellini, great northern beans or black eyed peas (rinsed and drained)
  • 1 cup corn (fresh or frozen)
  • 1 large any color bell pepper (chopped)
  • 1 cup tomatoes (chopped)
  • 1/2 cup cilantro (finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup olive oil (extra virgin)
  • 1 large lime (juice of)
  • 1 large garlic clove (grated)
  • 2 teaspoons sugar
  • 1 teaspoon cumin (ground)
  • 1 teaspoon frank's red hot sauce (more to taste)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

Instructions 

  • Whisk olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder, and salt in a small bowl.
  • In a large bowl, combine beans, corn, bell pepper, tomatoes, cilantro, and red onion.
  • Pour dressing over salad and mix gently until combined.
  • Serve cold or refrigerate for 15-30 minutes for better flavor.

Notes

Letting the salad sit in the fridge enhances the flavors.
Calories: 350kcal
Cost: $10.00
Course: Salad
Cuisine: Mexican
Keyword: beans