Mexican Bean Salad

Ingredients

• 539 g (19 oz)tinned black beans, drained and rinsed
• 539 g (19 oz)tinned red kidney beans, drained and rinsed
• 539 g (19 oz)tinned pinto beans or navy beans, drained and rinsed
• 240 g (1½ cups)corn, thawed if frozen or drained if tinned
• 75 g (½ cup)roasted red peppers, or diced fresh red pepper
• 80 g (½ cup)red onion, diced
• 15 g (¼ cup)coriander, chopped, or parsley
• 80 ml (⅓ cup)extra-virgin olive oil
• 80 ml (⅓ cup)red wine vinegar
• 1 clovegarlic, minced
• 30 ml (juice of 1 lime; about 2 tablespoons)lime juice
• 16 g (4 teaspoons)white granulated sugar
• 2 teaspoonsground cumin
• 1 teaspoonchilli powder
• A dash or a few shakeshot sauce or Tajín Clásico
• To tastesalt and pepper

Instructions

1. 1

   Combine the salad

   Drain and rinse the 539 g (19 oz) each of black beans, red kidney beans and pinto or navy beans in a colander. Tip them into a large bowl, add the 240 g (1½ cups) corn, 75 g (½ cup) peppers, 80 g (½ cup) red onion and 15 g (¼ cup) coriander, then stir to combine.

2. 2

   Mix the dressing

   In a measuring jug or small bowl, stir together the 80 ml (⅓ cup) olive oil, 80 ml (⅓ cup) red wine vinegar, 1 minced garlic clove, juice of 1 lime, 16 g (4 teaspoons) sugar, 2 teaspoons cumin, 1 teaspoon chilli powder and a dash of hot sauce or a few shakes of Tajín Clásico. Pour the dressing over the beans and vegetables, then mix until coated.

3. 3

   Chill and marinate

   Cover the bowl with cling film and refrigerate for at least 3 hours, ideally 6–8 hours. Stir the salad a couple of times while it marinates.

4. 4

   Keep refrigerated

   Store the bean salad in the fridge for up to 5 days.

What is Mexican bean salad?

This is a chilled bean salad inspired by Mexican flavours rather than a single traditional regional dish. Its American-style potluck appeal comes from combining hearty beans with sweetcorn, pepper and a sharp, spiced dressing.

Three types of beans bring varied colour and texture, while lime, cumin and chilli give the dressing a bright, savoury edge. A long chill lets those flavours spread through the salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 198 calories, 8g protein, 27g carbs, 7g fat.

The beans and corn provide most of the carbohydrates and contribute the protein, while olive oil is the main source of fat. Serve a portion alongside leafy vegetables or another fresh side to round out the plate.

Choosing the beans

Tinned beans: black, kidney and pinto beans make a colourful mix, while navy beans work as the suggested alternative to pinto. Drain and rinse them well before adding them to the bowl.

Corn and pepper: thawed frozen corn or drained tinned corn both suit the recipe. Roasted peppers add a soft, smoky sweetness; diced fresh pepper gives a crisper bite.

Building the dressing

Oil and vinegar: olive oil gives the dressing body, while red wine vinegar and lime juice supply the acidity. Stir the ingredients thoroughly before pouring so the sugar and spices are distributed.

Seasoning: cumin and chilli powder provide warmth, with hot sauce or Tajín adding an optional extra kick. Add salt and pepper to taste, bearing in mind that tinned beans may already carry some salt.

Why the resting time matters

Chilling for at least 3 hours gives the beans time to take on the dressing; 6–8 hours is ideal according to the method. Stir the salad a couple of times during this period so the dressing is redistributed.

Keep the bowl covered in the fridge while it marinates. This is a useful make-ahead dish because it is served cold and needs no cooking.

Getting the texture right

Rinsed beans: let them drain well so excess water does not dilute the dressing. Fold them through the other ingredients rather than stirring roughly, which can break them up.

Vegetables: diced onion and pepper should be small enough to mix evenly with the beans. If using fresh pepper instead of roasted, expect a firmer, crunchier texture.

What to serve it with

Serve the salad chilled as a side with grilled vegetables, fish, chicken or other picnic dishes. It can also be spooned into wraps or served with tortilla chips.

For a more substantial plate, pair it with a grain such as rice or quinoa. A leafy salad alongside adds a fresh contrast to the beans and dressing.

Recipe notes & tips

• Rinse the tinned beans until the water runs clear, then let them drain well.
• Chop the onion and pepper into similar-sized pieces for an even mix.
• Stir the dressing well before adding it to the bean mixture.
• Give the salad at least 3 hours in the fridge for the flavours to develop.
• Stir it a couple of times during chilling to redistribute the dressing.
• Taste before serving and adjust the salt, pepper or hot sauce to suit.

Variations

• Use navy beans: swap them for the pinto beans as suggested in the recipe.
• Choose fresh pepper: use diced red pepper for a firmer, crunchier salad.
• Swap the herbs: use chopped parsley instead of coriander.
• Adjust the heat: add more hot sauce or Tajín for a punchier dressing.
• Make it milder: leave out the hot sauce or Tajín.

Common mistakes to avoid

• Skipping the rinse: un rinsed beans can leave the salad overly salty or starchy; drain and rinse them first.
• Adding wet beans: excess water thins the dressing; let the beans drain thoroughly.
• Rushing the chill: the flavours have less time to mingle; refrigerate for at least 3 hours.
• Forgetting to stir: dressing can settle unevenly; mix the salad a couple of times as it marinates.
• Overmixing the beans: they can break apart; fold the ingredients together gently.

How to store

Keep the salad covered in the refrigerator for up to 5 days. Serve it cold; stirring before serving helps redistribute the dressing. It does not need reheating.

Frequently asked questions