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Mexican Bean Salad
Lisa

Mexican Bean Salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course: Appetizer, gluten free, Main Course, Salad, Snack, vegan
Cuisine: American, Mexican
Ingredients Method

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

Method
 

Dressing Instructions
  1. Measure the oil, vinegar, and lime juice and pour into a canning jar.
  2. Add the onion, garlic, salt, and pepper to the jar.
  3. Clean and chop the fresh cilantro and sprinkle into the jar.
  4. Cover the jar and shake to blend, then set aside.
Salad Instructions
  1. Drain and rinse the beans, then set the beans and let them continue to drain.
  2. Clean and chop the peppers and add to a large serving bowl.
  3. Add cooked corn to the serving bowl, if using canned corn, drain before adding to the bowl.
  4. Pour the dressing over the ingredients in the large bowl and stir to coat everything.
  5. Cover and place into the refrigerator for a hour or more.
  6. Stir the salad before serving, serve chilled.
How to serve this salad
  1. Use this salad as a dip for chips and crackers.
  2. A beautiful side dish for any meal.
  3. A topping for pasta pasta or rice.
  4. A filling for your burrito or taco.
  5. Or enjoy this salad as a main dish on a large crisp piece of lettuce.
  6. Add fresh avocado slices on top of this salad before serving.