Mexican Bean Salad

Name: Mexican Bean Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 14 ounces red beans (canned- drained and rinsed); 14 ounces black beans (canned- drained and rinsed); 1 cup frozen corn (thawed); 1 1/4 cups fresh tomatoes (diced ); 3/4 cups celery (diced - about 3 stalks); 3/4 cups onion (diced ); 2 cloves garlic (pressed (or smashed) and sprinkled with salt); 2 whole Serrano peppers (seeded and minced (you can leave the seeds if you want it to be extra spicy)); 3 Tablespoon fresh cilantro (cleaned and chopped); 3 Tablespoons lime juice (Around 1 lime); 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon chili powder; 3/4 teaspoon ground cumin

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This Mexican bean salad is a quick, no-cook dish loaded with beans, corn, and bold flavors that's ready in just 10 minutes. It's the perfect make-ahead side for taco night, potlucks, or any summer gathering.

A wooden spoon holding a scoop of Mexican bean salad.

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Why You'll Love This Mexican Dense Bean Salad Recipe
Ingredient Information and Substitutions
How To Make Mexican-Inspired Salad With Beans
Tips For Making Mexican Salad Beans
What To Serve With Mix Bean Salad Recipe
Other Salad Recipes To Try
Mexican Bean Salad

Why You'll Love This Mexican Dense Bean Salad Recipe

I have a confession. When my mom first mentioned making this salad, I was indifferent at best. We were at my sister's after a day at the pool, gearing up for taco night, and a bean salad just didn't sound exciting. We're creatures of habit on taco nights: tacos, Mexican rice, canned refried beans, done. However, I was eating my words the second I tasted it. Seriously, you guys, it was an explosion of flavors and textures in my mouth, and I was not sad about it one bit.

Cilantro, chili powder, and cumin bring savory depth, plus the sweetness of the corn mixed with the acid from the lime juice and tomatoes play really well together too. My favorite part, though, is the crunch from the celery. My mom and sister were laughing at me because I kept exclaiming how much I loved it. In my opinion, it elevates the whole dish, and I could not stop eating it! Here's why this bean salad recipe is a total winner:

Ready in 10 minutes
No cooking required
Big, bold flavors
Great for meal prep
Easy to customize

An overhead image of a Mexican dense bean salad.

Ingredient Information and Substitutions

Red and black beans- The base of the salad. Kidney beans and pinto beans work well too.
Frozen corn- Gives a touch of sweetness. Canned corn works as well.
Fresh tomatoes- Adds juiciness and acidity. Canned diced tomatoes work as a substitute, just drain well.
Celery- For that signature crunch. Don't skip these!
Onion- Brings savory bite. Scallions work as a milder substitute.
Garlic- Deepens the overall flavor. Garlic powder works in a pinch.
Serrano peppers- Bring the heat to the salad. Jalapeños work as a milder substitute.
Fresh cilantro- Adds bright, herby flavor. Fresh parsley is the best swap.
Lime juice- Balances the sweetness of the corn with acidity. Fresh is best, but bottled lime juice works in a pinch.
Chili powder- Adds savory, earthy flavor.
Ground cumin- Adds smoky depth.
Kosher salt- Enhances all the flavors.
Ground black pepper- For a touch of warmth.

An overhead image of labeled recipe ingredients.

How To Make Mexican-Inspired Salad With Beans

Step 1- Combine the ingredients.

Drain and rinse the beans, then dice and chop the veggies and herbs. Mix all ingredients in a bowl until well combined.

Step 2- Taste and adjust.

Sample a small bite and add additional seasoning to your liking.

Step 3- Serve.

Serve immediately or chill for later.

Frequently Asked Questions

Can I make this into a three bean salad?

Yes, just add another can of beans, drained and rinsed. White beans (cannellini or navy) or even black-eyed peas would go well with the red and black beans.

How do I make this black bean Mexican salad spicier?

Leave the seeds in the serrano peppers if you want more heat, or swap with habanero peppers to really dial it up.

Can I make it ahead of time?

Yes! This is one of those dense bean salad recipes that only gets better as it sits, so it's a great one to make a few hours ahead or even a day in advance.

Tips For Making Mexican Salad Beans

Don't forget to thaw the corn! Just toss the bag into the fridge frozen the night before and it'll soften in the fridge. You can also put the corn into a strainer and run cool water over it for a few minutes.
Use a garlic press to get the right texture for the garlic quickly. A mini-prep processor also speeds up the rest of the chopping.
If you hate cilantro, substitute fresh parsley.
Rinse the canned beans well to wash off excess starch, so the salad doesn't end up with a cloudy, thick liquid at the bottom.
Dice the vegetables to a similar size so every bite has a good mix of textures.
This recipe doubles or triples easily for a potluck or larger gathering. Just use a bigger bowl!
A slotted spoon makes serving easier, since it lets excess liquid drain off instead of watering down each plate.
Taste before serving and adjust the salt or lime juice, since the flavor mellows a bit as it sits.
Ingredients to prep ahead- Dice the celery and onion, and peel the garlic in advance.
Leftovers and storage- Store covered in the refrigerator for up to 4 days.

What To Serve With Mix Bean Salad Recipe

This salad is a great addition to a full Mexican-inspired spread. Here are some of my favorite pairings:

Other Salad Recipes To Try

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