If you're looking for a quick, easy, and flavorful side dish that's perfect for summer gatherings, this Mexican Bean Salad is just the ticket. Packed with a colorful mixture of black beans, fresh vegetables, and creamy avocado, this salad is as beautiful as it is delicious.

But the real star of the show is the tangy lime dressing, which brings all the flavors together perfectly. With just the right balance of acidity, sweetness, and spice, this dressing elevates the Mexican bean salad to new heights!

Mexican Bean Salad in a large white bowl on a wooden serving board.

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What sets this Mexican Bean Salad apart from other side dishes ishow easy it is! Unlike recipes that require hours of chopping and cooking, this salad comes together in just 10 minutes with a handful of pantry staples and fresh produce. All you have to do is drain and rinse the beans and corn, chop up the veggies, and toss everything together with the zesty dressing. It's really that easy!

But don't let the simplicity fool you - this salad is anything but boring. The black beans provide a hearty, protein-packed base, while the corn adds a pop of sweetness and crunch. The red onion and bell pepper bring a crisp, fresh flavor, and the grape tomatoes give you a juicy burst of acidity. And let's not forget about the avocado, which adds a creaminess that ties everything together.

Of course, no Mexican-inspired dish would be complete without a kick of spice, and this salad delivers with a pinch of cumin, chili powder, and crushed red pepper. But don't worry - the heat is mild and balanced, adding just enough warmth to keep things interesting without overwhelming the other flavors.

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Mexican Bean Salad set out on the counter.

Black Beans: Canned black beans are a convenient choice for this salad, but feel free to use home-cooked beans if you prefer. Just be sure to drain and rinse them well to remove any excess salt or starch.
Corn: Fresh, frozen, or canned corn all work well in this recipe. If using frozen, thaw it first before adding to the salad.
Red Onion: The sharp flavor of red onion is a classic addition to Mexican-inspired dishes. If you find the flavor too strong, you can soak the sliced onion in cold water for 10-15 minutes before adding it to the salad.
Tomatoes: Grape or cherry tomatoes are the perfect size for this salad, but you can use any ripe, juicy tomatoes you have on hand.
Bell Pepper: Red bell pepper adds a pop of color and sweetness to the salad, but feel free to use your favorite color of pepper instead.
Cilantro: Fresh cilantro brings a fresh herbal flavor to the salad. If you're not a fan, you can omit it or substitute it with fresh parsley.
Avocado: Ripe, creamy avocado is the perfect finishing touch for this salad. Be sure to dice it just before serving to prevent browning.
Lime Dressing: A simple mixture of olive oil, lime juice, cumin, chili powder, salt, and crushed red pepper creates a tangy, spicy dressing that brings all the flavors together.

How To Make Mexican Bean Salad

Start by draining and rinsing the canned black beans and corn in a colander. This removes any excess salt or starch and helps the vegetables retain their texture and flavor.

Next, prep your fresh vegetables. Slice the red onion thinly, halve or quarter the grape tomatoes (depending on their size), and dice the bell pepper into small, bite-sized pieces. Mince the fresh cilantro, removing any tough stems.

Black beans, corn, sliced red onion, tomatoes, bell pepper, minced cilantro, and diced avocado in a glass mixing bowl.

Mexican Bean Salad tossed with lime dressing in a glass mixing bowl.

Just before serving, dice the avocado into small cubes. Avocado can brown quickly when exposed to air, so it's best to do this step last.

In a large bowl, combine the drained black beans and corn, sliced red onion, tomatoes, bell pepper, minced cilantro, and diced avocado.

In a small bowl or jar, whisk together the olive oil, lime juice, cumin, chili powder, salt, and crushed red pepper until well combined. This tangy, spicy dressing is the key to bringing all the flavors together.

Pour the dressing over the bean and vegetable mixture, then toss gently with a large spoon or spatula until everything is evenly coated.

That's it! Your Mexican Bean Salad is ready to serve. You can enjoy it right away or let it chill in the fridge for 15-20 minutes to allow the flavors to meld together even more.

Mexican Bean Salad tossed with lime dressing and served in a large white bowl.

Can I use dried beans instead of canned?

Absolutely! If using dried beans, you'll need to soak and cook them before adding them to the salad. One can of beans is equivalent to about 1 1/2 cups of cooked beans.

Variations

Add more protein. This Mexican Bean Salad would make a lovely lunch on its own, but you could also add diced chicken or steak to make it even more hearty.
Kick it up a notch. Add some fresh jalapenos diced finely to give your Mexican salad a fiery kick.
Make it a dip. Serve with tortilla chips and other dips like salsa and guacamole to make this into the perfect party appetizer.

Make-Ahead, Storing, and Freezing

Make Ahead: If you want to make this salad ahead of time, you can prepare it up to a day in advance. However, it's best to wait to add the avocado until just before serving to prevent browning. Store the prepared salad in an airtight container in the fridge and give it a good toss before adding the avocado and serving.

Store: If you have any leftover Mexican Bean Salad, store it in an airtight container in the refrigerator for up to 3 days. Keep in mind that the vegetables may release some liquid over time, so you may want to drain off any excess before serving.

Freeze: This recipe should not be frozen as it would negatively affect the textures of the ingredients.

Recipe Tips

Rinse the canned beans and corn thoroughly to remove any excess salt or starch. This helps improve the flavor and texture of the salad.
To make the red onion milder and easier to digest, soak the sliced onion in cold water for 10-15 minutes before adding it to the salad. This helps to remove some of the sharp, pungent flavor.
For a creamier dressing, try mashing half of the avocado and mixing it with the lime juice, olive oil, and spices in a food processor. This creates a thicker, more emulsified dressing that coats the beans and vegetables beautifully.
If you like your salad with more dressing, feel free to double the dressing ingredients. You can always start with less and add more to taste.

A serving of Mexican Bean Salad in a small white bowl.

Check out my other salad recipes!

With its vibrant colors, bold flavors, and easy preparation, this Mexican Bean Salad is the perfect side dish for any summer gathering. Whether you're a fan of Mexican-inspired flavors or just looking for a healthy, delicious way to enjoy more beans and veggies, this salad is sure to become a new favorite.