Last Updated on April 14, 2022
This colorful and delicious Mexican Bean Salad is so easy to make and full of flavor!
A mix of three different beans full of fiber and protein, sweet bell peppers, sweet corn, and a citrus flavored dressing that makes this a perfect salad for any time of year and for any occasion.
It’s a wonderful side to any meal, or even as the main dish. It’s perfect for those family picnics and a colorful dish for the holidays!
Not only can this salad be a great meal it also can be served as a topping for your tacos/burritos or as a simple chip dip!
The ingredients for this Mexican Bean Salad
- Beans – Black, Pinto, and Cannellini Beans are all used in this salad. I prefer to use canned beans because they are always on hand and are quick to grab. All these beans are full of different flavors, fiber, and protein.
- Peppers – In this recipe I like to use bell peppers, but if you would like a little more heat, add a mix of your favorite hot pepper with the bell peppers.
- Sweet Corn – Cooked corn or canned corn will work in this recipe.
Ingredients for the citrus dressing
- Oil – Avocado oil was used in this recipe because of the neutral taste that does not over power. Any oil will work, pick your favorite.
- Vinegar – In this recipe I like to use a maple vinegar, it adds a nice slight sweetness to this salad without adding any sugar. But a red wine vinegar would also work.
- Cilantro – This herb pairs very well with this salad because of its fragrant and a citrusy flavor.
- Limes – In this recipe I used lime juice, but lemon juice will work just as well. Use what is available.
- Seasoning – Onion powder, minced garlic, salt and pepper for added taste.
Can different ingredients be added?
Of coarse! Try different ingredients each time you make this salad. Experiment!
Why not try different beans, such as kidney beans or chickpeas.
What about different peppers? Try hot peppers like jalapeños or pimentos.
Tomatoes, avocados, quinoa, parsley, fresh garlic cloves, onions, mangoes, or pineapple are just a few ideas.
How to make this Mexican Bean Salad
Dressing Instructions
Measure the oil, vinegar, and lime juice and pour into a canning jar.
Add the seasoning to the jar.
Clean and chop the fresh cilantro and sprinkle into the jar.
Cover the jar and shake to blend, then set aside.
Salad Instructions
Drain and rinse the beans, then set the beans and let them continue to drain.
Cannellini Beans 
Pinto Beans 
Black Beans
Clean and chop the peppers and add to a large serving bowl.
Add cooked corn to the serving bowl, if using canned corn, drain before adding to the bowl.
Pour the dressing over the ingredients in the large bowl and stir to coat everything.
Cover and place into the refrigerator for a hour or more.
Stir the salad before serving, serve chilled.
Ways to serve the salad
Use this salad as a dip for chips and crackers.
A beautiful side dish for any meal.
A topping for pasta pasta or rice.
A filling for your burrito or taco.
Or enjoy this salad as a main dish on a large crisp piece of lettuce.
Add fresh avocado slices on top of this salad before serving.
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Mexican Bean Salad
Ingredients
Dressing
- 1/2 Cup Avocado Oil
- 1/4 Cup Maple Vinegar Or Red Wine Vinegar
- 1/4 Cup Lime Juice Or Lemon Juice
- 1 to 2 Tbsp Fresh Cilantro
- 1 tsp Onion Powder
- 1 tsp Minced Garlic
- Salt and Pepper to taste
Salad
- 1 14oz. Can Black Beans
- 1 14oz. Can Pinto Beans
- 1 14oz. Can Cannellini Beans
- 1 Large Red Bell Pepper
- 1 Cup Cooked Corn
Instructions
Dressing Instructions
- Measure the oil, vinegar, and lime juice and pour into a canning jar.
- Add the onion, garlic, salt, and pepper to the jar.
- Clean and chop the fresh cilantro and sprinkle into the jar.
- Cover the jar and shake to blend, then set aside.
Salad Instructions
- Drain and rinse the beans, then set the beans and let them continue to drain.
- Clean and chop the peppers and add to a large serving bowl.
- Add cooked corn to the serving bowl, if using canned corn, drain before adding to the bowl.
- Pour the dressing over the ingredients in the large bowl and stir to coat everything.
- Cover and place into the refrigerator for a hour or more.
- Stir the salad before serving, serve chilled.
How to serve this salad
- Use this salad as a dip for chips and crackers.
- A beautiful side dish for any meal.
- A topping for pasta pasta or rice.
- A filling for your burrito or taco.
- Or enjoy this salad as a main dish on a large crisp piece of lettuce.
- Add fresh avocado slices on top of this salad before serving.
