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Mexican Bean Salad

  17 rater(s)

Beans are some of the best plant-based sources of fiber and protein. The fresh crunch of the bell peppers and sharpness of the red onion elevate this dish to the next level. Toss all of those ingredients in the dressing, which has bright acidic and herbaceous notes, and you’ve got yourself quite a meal!

  • Prep Time: 15m
  • Total Time: 15m


For the Salad

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1  green bell pepper, chopped
  • 1  red bell pepper, chopped
  • 10 oz corn kernels, cooked
  • 1  red onion, chopped

For the Dressing

  • 1/2 c olive oil
  • 1/2 c red wine vinegar
  • 2 tbsp. fresh lime juice
  • 1 tbsp. lemon juice
  • 2 tbsp. coconut sugar
  • 1 tbsp. sea salt
  • 1 clove garlic, minced
  • 1/4 c chopped fresh cilantro
  • 1/2 tbsp. ground cumin
  • 1/2 tbsp. black pepper
  • 1 dash hot sauce
  • 1/2 tsp. chili powder


For the Salad

  1. In a large bowl, combine all of the ingredients and mix well.
  2. You are welcome to use frozen corn, so long as it is boiled or sautéed prior to mixing it with the other ingredients.

For the Dressing

  1. Add all of the ingredients to a blender and blend until smooth. Pour your desired amount of dressing over the salad, mix well, and serve.
  2. You'll most likely have leftover dressing, which can be kept in an airtight container in the fridge for about 3-5 days.