This Mexican bean salad is a quick, easy, and hearty side salad that’s perfect for summer BBQ season and loaded with tasty, healthy ingredients like beans, peppers, cilantro, lime, corn
About this Mexican bean salad
Despite the April snowstorm currently brewing just outside, I know that summer, in all its glory, IS on the way. BBQs, outdoor potlucks, block parties—they’re coming (or we will ALL. GO. MAD.)—and this Mexican bean salad is ready. Healthy, easy, and loaded with black beans, kidney beans, red and green peppers, corn, fresh cilantro, lime juice, and Mexican spices, this side dish is what you want when it’s too hot to turn on the oven.
And because warm, sunny days are fleeting, enjoying them, instead of slaving in the kitchen, is a top priority. Enter this Mexican bean salad for the win. Simple, tasty, and ready in under 10 minutes. It’s also light and fresh and pairs perfectly with grilled chicken, burgers, sausage, and basically anything you can grill. ♡
Look at all the lovely colors happening here and how much prettier your plate will be with a scoop of this fresh bean salad.
What you’ll need to make this healthy, easy bean salad
- Kidney beans
- Black beans
- Corn (fresh, frozen, or canned)
- Red and green bell pepper
- Fresh limes
- Cilantro
- Green onions
- Garlic
- Mexican spices: chili powder, cumin, oregano, and cayenne. Plus salt.
How to make Mexican bean salad
- Grab a bowl and mix drained and rinsed beans with corn (frozen or canned or freshly cooked—whatever you have on hand) and chopped peppers.
- Next, add chopped green onions, chopped cilantro, olive oil, lime juice, minced garlic, spices,
and salt and pepper. - Taste and add additional lime and salt as necessary.
If you give this healthy Mexican bean salad recipe a try, let me know in the comments below. I love to hear from you!
xo Bri
Looking for more fresh summer salad recipes?
Try my Fav Green Salad and Herb Loaded Kale and Quinoa Salad.
Originally posted July 2010 – Updated April 2019
Mexican Bean Salad
Ingredients
- 1 can of black beans 540 ml
- 1 can of kidney beans 540 ml
- 1 cup corn frozen or canned or freshly cooked
- 1 red pepper chopped
- 1 green pepper chopped
- 3 green onions chopped
- 1 tbsp cumin
- 2 tsp chili powder
- 2 tsp oregano
- 1/4 tsp cayenne powder
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/4 cup fresh cilantro chopped
- juice of 2 to 3 limes depending how juicy they are
- kosher salt and fresh pepper to taste
Instructions
- In a serving bowl, mix drained and rinsed beans with corn (frozen or canned or freshly cooked–whatever you have on hand), and chopped peppers.
- Next add in chopped green onions, chopped cilantro, olive oil, lime juice, minced garlic, spices, and salt and pepper.
- Taste and add additional lime and salt as necessary.
Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!
Made this with some changes because i didn’t want to go shopping. LOL
I didn’t have cilantro, green onion, or green pepper
I used 1\3 cup of thin sliced red onion
Two cups of chopped curly kale
One jalapeno sliced. ( without seeds)
Four cups of kidney beans ( I made these, from dried a couple of days ago and needed to use them up)
I reduced the salt because I had added Tamari to the beans after they had been cooked.