by Olena

Mexican Bean Salad

by Olena

5 from 3 reviews

Mexican Bean Salad

I love hearty salads like Mango Black Bean SaladMexican 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.

Closeup of ingredients for Mexican Bean Salad in a white bowl- unmixed

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.

Close-up of Mexican Bean Salad on spoon


Mexican Bean Salad

5 from 3 reviews

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.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Mexican


  • 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


  1. In a large bowl, add all ingredients and gently mix to combine. Serve cold.

Store: Refrigerate covered for up to 24 hours.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

9 comments on “Mexican Bean Salad

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    1. This was a delicious recipe! Thank you for sharing.
      Only things I changed were the canned beans(ugh way to much sodium in them, I never use them. It’s so much better to cook your own and freeze them so you always have some on hand😉)
      I used a tablespoon of chili powder. The hubby and I like things a tad spicy. 😋
      I also used 6 Key limes, I’m spoiled, I have my own tree. 😊
      Thank you again for sharing. Going to try your other recipes as well.

    1. 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!:)

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