Mexican Bean Salad Recipe

Ingredients

• 1 × 425 g tinkidney beans, drained and rinsed
• 1 × 425 g tinblack beans, drained and rinsed
• 1 × 425 g tincannellini beans, drained and rinsed
• 1 mediumgreen pepper, chopped
• 1 mediumred pepper, chopped
• 150 g (1 cup)frozen sweetcorn, thawed
• 8 g (½ cup)fresh coriander, minced
• 40 g (¼ cup)red onion, minced
• 30 g (¼ cup)cotija or feta, crumbled
• 30 ml (2 tablespoons)white wine vinegar
• 30 ml (2 tablespoons)lime juice
• 15 ml (1 tablespoon)honey
• ½ teaspoonchilli powder
• ½ teaspoonground cumin
• ½ teaspoonsalt
• 1 small clovegarlic, finely minced
• 60 ml (¼ cup)olive oil

Instructions

1. 1

   Whisk the dressing

   Put the vinegar, lime juice, honey, chilli powder, cumin, salt and garlic in a bowl and whisk. Gradually pour in the olive oil while whisking, continuing until the dressing looks creamy.

2. 2

   Combine the salad

   Add the kidney beans, black beans, cannellini beans, green and red peppers, sweetcorn, coriander, red onion and crumbled cotija or feta to a large salad bowl.

3. 3

   Mix and chill

   Pour the dressing over the salad and mix well. If time allows, chill it in the fridge for 30 minutes so the flavours can develop.

What is Mexican bean salad?

This is a Tex-Mex-style salad built around beans, crisp vegetables and a bright, savoury dressing. It brings together familiar ingredients associated with Mexican-inspired cooking without needing any cooking beyond preparing the dressing.

Here, three types of tinned beans give the salad variety, while peppers, sweetcorn and coriander add freshness and colour. Lime, vinegar, cumin and chilli powder make a lively contrast to the mild beans.

Nutrition and macros by portion

The nutrition label shows one serving as written: 112 calories, 2g protein, 10g carbs, 8g fat.

The beans and sweetcorn provide most of the carbohydrates, while olive oil is the main source of fat; the beans and cheese contribute protein. To make a more balanced plate, serve a portion alongside a protein-rich main and additional vegetables.

Choose and prepare the beans

Rinsed beans: drain and rinse each tin well before adding the beans to the bowl. This removes the canning liquid and helps keep the dressing’s flavour clear.

Even pieces: chop the peppers and mince the onion so they mix easily through the beans. Thaw the sweetcorn before adding it, so it does not chill or water down the salad.

Build a creamy dressing

Whisk first: combine the vinegar, lime juice, honey, seasonings and garlic before adding the oil. This gives the flavourings a chance to disperse through the acidic ingredients.

Add oil slowly: pour it in gradually while whisking to bring the dressing together. It should look creamy rather than like separate layers of oil and juice.

Let the flavours mingle

Mix thoroughly: fold the dressing through the salad until the beans and vegetables are evenly coated. A large bowl leaves room to mix without crushing the beans.

Chill if convenient: the recipe suggests resting the salad in the fridge for 30 minutes. This gives the dressing time to flavour the ingredients; serve it straight away if you are short on time.

Serving and make-ahead ideas

As a side: serve the salad alongside grilled food, tacos or other Tex-Mex-inspired dishes. Its tangy dressing and fresh vegetables provide contrast to richer mains.

For a gathering: prepare it ahead and keep it chilled until serving. Give it a gentle toss before bringing it to the table, as dressing can settle at the bottom.

Recipe notes & tips

• Rinse and drain the beans thoroughly so excess canning liquid does not dilute the dressing.
• Thaw the sweetcorn before mixing it into the salad.
• Add the olive oil gradually while whisking for a more cohesive dressing.
• Chop the peppers and onion into small, even pieces for easier serving.
• Taste the dressing before pouring it over the salad, then adjust the seasoning to your preference.
• Toss gently so the beans stay intact.

Variations

• Add avocado: fold in diced avocado just before serving for a creamy addition.
• Bring extra heat: add minced fresh chilli to the dressing.
• Change the herbs: use chopped parsley in place of coriander.
• Make it cheesier: increase the cotija or feta to suit your taste.
• Use fresh sweetcorn: cook it first, let it cool, then cut the kernels from the cob.

Common mistakes to avoid

• Skipping the rinse: leftover canning liquid can cloud the dressing; drain and rinse the beans well.
• Adding frozen corn straight from the freezer: it can make the salad cold and watery; thaw it first.
• Pouring in all the oil at once: the dressing may not turn creamy; add it slowly while whisking.
• Rough mixing: vigorous stirring can break up the beans; fold the dressing through gently.
• Serving without tasting: seasoning can vary between ingredients; taste the dressing and adjust before combining.

How to store

Keep the salad covered in the fridge and eat it within 3 days for the best texture. Serve it cold; it does not need reheating.

Frequently asked questions