6 comments already!

Mexican Bean Salad Recipe is a healthy vegetable salad with avocado, mixed beans, tomato, cucumber, bell pepper, cilantro, lime and cumin. Can be made ahead and is perfect for potlucks. | ifoodreal.com

I love hearty salads like Mango Black Bean Salad, Creamy Mexican Kale Salad or Chickpea Avocado Salad. A mix of fresh and juicy vegetables with lots of flavour from herbs and spices. Then add some beans for a protein boost and avocado for healthy fats punch, and you got a winner.

This Mexican Bean Salad is a winner!

I like to add cucumber for a crunch to any bean salad. I was out of cilantro that day and used green onions instead. Not the same but still good. Sometimes I also add shredded iceberg lettuce for extra volume and nutrition. Really any kind of beans would work. I used black and navy beans. Red kidney, cannelini or garbanzo beans would taste great in this salad as well.

MY LATEST RECIPES
Mexican Bean Salad Recipe is a healthy vegetable salad with avocado, mixed beans, tomato, cucumber, bell pepper, cilantro, lime and cumin. Can be made ahead and is perfect for potlucks. | ifoodreal.com

I didn’t use any oil for the dressing because the salad is juicy enough on its own. Instead, I squeezed a juice of 1 lime. Lemon is fine too and that’s what I used this time.

And some news. BIG news.:) I recently stopped using canned beans. Just like that. I got tired paying $3 per can of organic BPA free beans. One day I bought 7 lbs of dried organic beans and learnt how to cook dried beans. Then I packed them in can size sandwich resealable bags and froze.

Mexican Bean Salad Recipe is a healthy vegetable salad with avocado, mixed beans, tomato, cucumber, bell pepper, cilantro, lime and cumin. Can be made ahead and is perfect for potlucks. | ifoodreal.com

Mexican Bean Salad Recipe

Mexican Bean Salad Recipe

Ingredients

  • 2 medium avocado, chopped
  • 2 tomatoes, chopped
  • 1 large red bell pepper, chopped
  • 1/2 long English cucumber, chopped
  • 15 oz can black beans, rinsed and drained
  • 15 oz can red kidney or navy beans, rinsed and drained
  • 1/4 cup red onion, finely diced (optional)
  • 1/2 cup cilantro, finely chopped
  • 1 lime, juice of
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 tsp salt

Directions

  1. In a large bowl, add all ingredients and gently mix to combine. Serve cold.
  2. Storage Instructions: Refrigerate covered for up to 24 hours.
http://ifoodreal.com/mexican-bean-salad-recipe/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1.5 cup:
Calories: 192.2
Total Fat: 7.2 g
Cholesterol: 0.0 mg
Sodium: 404.5 mg
Total Carbs: 26.4 g
Dietary Fiber: 7.8 g
Protein: 8.5 g
WW Points+: 5

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

6 Comments

  1. Becca @ Amuse Your Bouche

    I agree with you about meal-like salads – if you add enough nice bits, a salad totally works as a full meal 🙂 and I definitely think avocado, spring onions and black beans count as nice bits! Love this!

    Reply
    • Olena

      Buying and prepping veggies is a lot of work on its own. So, why would we do that for a dinky winky side salad?! Might as well make a big and filling one!:)

      Reply
  2. Dianne

    You have some of the best real food recipes that I’ve come across. I’m glad I found you.

    Reply

Leave a Comment

  • 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
  • (will not be published)