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.
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
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.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- 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
- In a large bowl, add all ingredients and gently mix to combine. Serve cold.
Store: Refrigerate covered for up to 24 hours.
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