Mexican Bean Salad

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This Mexican Bean Salad recipe makes a quick and simple salad. It’s healthy and easy to make and is so full of delicious flavor!

I have a confession to make. When I was first introduced to the idea of this salad, I was a bit of a hater. Maybe hater is an exaggeration. A more accurate word is indifferent. We were at my sister’s apartment after a gorgeous day playing in the pool and we were having a taco night. Our mom called and said she was going to make a bean salad. And Nicci and I were both like “meh, whatever you want.”

It’s not that we were against the idea of a bean salad, we were just tired and didn’t really care. You see, we tend to always fall into the same habits on our taco nights. This consists of the actual tacos, mexi rice and canned refried beans. It really comes down to a combination of laziness and a picky husband.

You can bet that I was eating my words once I tasted that salad! Seriously, you guys. It was a flavor and textural explosion in my mouth and I was not sad about it! I’m a huge lover of cilantro to begin with and the chili powder and cumin add a fantastic savory flavor. The sweetness of the corn and the acid from the lime juice and tomatoes also play really well together.

But my favorite thing is the crunch from the celery. My mom and sister were laughing at me because I kept exclaiming how much I loved the delicious crunch that the celery added to this dish. In my opinion, it elevated the whole dish and I could not stop eating it!

In terms of tools, I find it helpful to have use a garlic press. It’s the quickest way to get the right texture for the garlic. Another good option would be a mortar and pestle. A mini-prep processor is always helpful to speed up chopping in general (I use the one I linked constantly!).

In other news, I got inspired to finally try my hand at video (literally, that’s my hand!). And when I say I, I mean we because J was my dedicated camera man/editor/I’d-be-lost-without-him-in-all-aspects-of-life. I think it was a fun project for him because he went to school for film and television production. It’s a bit rough since it’s our first attempt and we were at the mercy of natural light and minimal tools but hopefully we’ll do more videos in the future and learn as we go! Without further adieu:

Mexican Bean Salad

This Mexican Bean Salad recipe makes a quick and simple salad. It's healthy and easy to make and is so full of delicious flavor!

10 minPrep Time

10 minTotal Time

Yields 6

Author: Patricia Scuteri

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Ingredients

• 1 can of red beans, drained and rinsed
• 1 can of black beans, drained and rinsed
• 1 cup of corn
• 1 1/4 cups of diced tomatoes
• 3/4 cups of diced celery (about 3 stalks)
• 3/4 cups of diced onions
• 1-2 cloves of garlic, pressed (or smashed) and sprinkled with salt
• 1-2 Serrano pepper, seeded and minced (you can leave the seeds if you want it to be spicy)
• 3 Tbsp. of fresh cilantro, cleaned and chopped
• The juice of one lime (around 2-3 Tbsp.)
• 1/2 tsp. of salt
• 1/4 tsp. of pepper
• 1/2 tsp. of chili powder
• 3/4 tsp. of cumin

Instructions

1. Mix all ingredients in a bowl until well combined.
2. Taste and add additional flavorings to your taste.
3. This can be served immediately and lasts well in the refrigerator for a few days to a week. Enjoy!

Cuisine: Mexican | Recipe Type: Side dish

7.6.4

14

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