Mexican Bean Salad Recipe
This easy Mexican Bean Salad has a colorful mixture of black beans, fresh vegetables, and creamy avocado, topped with a tangy lime dressing.
Servings: 8
Calories: 274kcal
Ingredients
- 2 15.9 ounce cans black beans (drained and rinsed)
- 15.9 ounce can corn (drained)
- ½ red onion (thinly sliced or diced)
- 1 cup sliced grape or cherry tomatoes
- 1 bell pepper, diced (I used red, but use your preference)
- ½ cup cilantro (minced)
- 1 avocado (diced)
Lime Dressing
- 1 Tablespoon olive oil
- 2 Tablespoons fresh lime juice
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
Instructions
- Combine black beans, corn, bell pepper, red onion, and cilantro in a large bowl.
- Whisk together the olive oil, lime juice, cumin, chili powder, salt, and crushed red pepper in a small bowl until well combined.
- Pour the dressing over the bean and vegetable mixture, tossing gently with a large spoon until everything is evenly coated.
- Cover and refrigerate for at least one hour before serving. Add in the avocado right before serving so it doesn't turn brown.
Notes
This recipe makes 4 large or 6 to 8 side servings.
Store salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 274kcal | Carbohydrates: 56g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 305mg | Potassium: 217mg | Fiber: 2g | Sugar: 48g | Vitamin A: 311IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 1mg