15 Minute Mexican Bean Salad
Mexican Bean Salad is quick and simple salad with canned beans. Hearty, flavorful, high in protein and ready in 15 minutes.
Servings: 8 servings
Calories: 240kcal
Ingredients
For the Salad:
- 15 ounces can low sodium black beans rinsed and drained
- 15 ounces can low sodium red kidney rinsed and drained
- 15 ounces can 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
For the Dressing:
- 1/4 cup olive oil extra virgin
- 1 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
- In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder and salt. Whisk well and set aside.
- In a large bowl, add beans, corn, bell pepper, tomatoes, cilantro and red onion.
- Give dressing a good whisk, pour over salad and gently mix with large spoon until well combined.
- Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.
Notes
- Store: Refrigerate in an airtight container for up to 2 days.
- Make ahead: Refrigerate without the dressing for up to 24 hours, and then add before serving. Dressing can be also refrigerated separately, before mixing place jar in a bowl with hot water for a few minutes to melt olive oil.
- Bell pepper color: I used green bell pepper because I love less sweet taste it adds. You can use any.
- Why add sugar? It really rounds out the dressing. I wouldn't use maple syrup or honey.
- Any beans work: Use a combination of beans you love or have on hand. The key is variety, no other rules.
Nutrition
Serving: 1.25cups | Calories: 240kcal | Carbohydrates: 29g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 353mg | Fiber: 9g | Sugar: 4g