Easy  Mexican  Bean Salad

This Mexican Bean Salad recipe is quick and simple salad that is hearty, light and flavorful. Ready in no time at all, it’s a perfect addition to taco Tuesdays and gatherings!

For the Salad: Black beans  Red kidney Navy, cannellini, great Northern beans or black eyed peas Corn and bell pepper Tomatoes Cilantro and red onion For the Dressing: Olive oil Lime juice Garlic and sugar Frank’s red hot sauce Chili powder and cumin Salt

Ingredients You Need

Prepare vegetables and legumes: Drain and rinse beans, finely dice pepper and onion. Quarter tomatoes and chop cilantro. Add to a large bowl.


Prepare the dressing: In a small bowl, combine all the dressing ingredients and whisk well.


Assemble the salad: Pour the dressing over the salad and toss a few times to make sure it’s thoroughly incorporated.


Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.



Refrigerate in an airtight container for up to 2 days. Make ahead: Refrigerate without dressing up to 24 hours, and then add before serving.

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