Mexican Bean Salad
This easy & healthy mexican bean salad is fantastic for picnics and potlucks! With two kinds of beans, veggies, avocado & a lime chipotle dressing!
This mexican bean salad was originally published in April 2013. The post has been updated as of May 21, 2019 with new photos, text and a revamped recipe.
Easy, classic and oh-so-flavorful, this southwest-inspired black bean salad is perrrrfect for all your warm weather needs!
Have a party? Potluck? Barbecue? This jazzy little number has got you covered.
Packed with both black beans AND kidney beans, along with a hefty sprinkling of crispy, crunchy, colorful veggies, it’s ready to please.
We have tomatoes, bell pepper, corn, cilantro, avocado! The gang’s all here.
And is tied together with the most dreamy honey lime chipotle dressing. A little tangy, a touch sweet, a bit smoky – i.e. the most excellent combination to take the salad from good to great.
But the best part? The whole thing can be made in advance and is delicious served either cold or at room temperature. Hooking you up for gatherings of any kind or for a ready-to-go lunch.
Yep, we see you summer – and we’re so ready for you with our fresh and tasty salad!
How To Make Mexican Black Bean Salad
So, this healthy bean salad takes about 25 minutes to prep from start to finish. And is super simple to whip up! Let’s discuss:
Cook some corn in a skillet. Either fresh or frozen, we’ll sauté some kernels until tender and starting to brown.
Chop up veggies. Meanwhile, we’ll chop up plenty of fresh veggies and herbs, like tomatoes, bell pepper, avocado, green onion and cilantro.
Mix it all together in a bowl. In a large bowl, we’ll toss everything together, along with two kinds of beans.
Add the dressing. We’ll whisk together a few simple ingredients for our vinaigrette, then pour into the large bowl and toss to combine. And then, we eat!
Tips & Tricks For This Mexican Bean Salad
- First things first. While you can absolutely make this salad any time of the year, it is definitely best when you have good tomatoes – i.e. typically during warmer weather.
- As with all salad recipes, feel free to adjust the quantities of any of the ingredients to your taste.
- Now, let’s talk about the dressing. As written, there is a hint of that smoky heat from the chipotle peppers. But you can certainly adjust the amount to your taste.
- And finally, while this dish is fantastic freshly made, I actually think it gets better as it sits and the flavors have had a chance to meld and get all groovy together. So, if you have the time, let it chill out in the fridge for several hours before enjoying (see directly below for the best way to do this!).
Make Ahead Instructions + How To Store
This dish can be made entirely in advance with the exception of the avocado. Mix everything else together, toss with the dressing, then store in an airtight container in the fridge. Right before serving, stir in the avocado.
The salad will keep like this for about three to four days.
Additional Side Dish Recipes You Might Enjoy!
- Roasted Three Bean Salad with Tomatoes
- Roasted Broccoli Salad with Blueberries
- Dairy Free Potato Salad
- Balsamic Chickpea Salad
- Or, check out all our side dish recipes here!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the salad:
- 2 teaspoons olive oil
- 1 ½ cups fresh or frozen corn kernels
- 1 medium red bell pepper, chopped
- 1 pint cherry tomatoes, halved (quartered if large)
- ½ cup lightly packed fresh cilantro leaves, chopped
- ½ cup thinly sliced green onion
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 large ripe avocado, diced
For the dressing:
- ¼ cup olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey*
- 2 teaspoons minced chipotle peppers in adobo sauce**
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
For the salad:
- Add the olive oil to a medium-large skillet set over medium heat. When hot, add in the corn kernels and cook for about 6 to 8 minutes, until tender and starting to brown. Add to a large bowl.
- To the bowl, add the bell pepper, tomatoes, cilantro, green onion, black beans, kidney beans and avocado. Toss gently to combine.
For the dressing:
- In a small bowl whisk together all the dressing ingredients until smooth. Pour into the bowl with the veggies / beans and toss gently to combine. Taste and season with additional salt / pepper as desired (I usually add more salt)!
*To keep this salad vegan - use pure maple syrup instead of the honey.
**If you are gluten free - please be sure to check the ingredients on your chipotle peppers in adobo sauce. Some brands contain wheat!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 227 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 339mg Carbohydrates: 26g Fiber: 7g Sugar: 6g Protein: 7g