Mexican Bean Salad

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.

Course Salad, Side Dish

Cuisine Mexican

Diet Gluten Free, Low Calorie, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 164kcal

Author Jessy Freimann

Equipment

Ingredients

14 ounces red beans canned- drained and rinsed
14 ounces black beans canned- drained and rinsed
1 cup frozen corn thawed
1 ¼ cups fresh tomatoes diced
¾ cups celery diced - about 3 stalks
¾ 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
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon chili powder
¾ teaspoon ground cumin

Instructions

Mix all ingredients in a bowl until well combined.
Taste and add additional flavorings to your taste.
Cover and refrigerate or serve immediately.

Video

Notes

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.

Nutrition