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Mexican bean salad is a vegan meal perfect for busy days. It’s spicy, refreshing, filling, full of fiber and plant-based protein. The recipe is vegan, dairy-free, gluten-free, high protein, and low calorie.
Not all salads are created equal. They don’t always have to be packed with greens and the same vegetables over and over again.
In fact, some salads don’t even need greens at all. For example, this Mexican bean salad is a great alternative to a classic salad.
Nothing against green salads. They are fantastic and a great addition to healthy diets. But sometimes we want something a little different.
Plus, this black bean salad is so versatile. You can have it alone or have it as a side dish. It’s also a great addition to a healthy diet. You don’t have to be concerned about unnatural elements in this salad.
They are all fresh, nutritious, and incredibly delicious. The health benefits of each ingredient contribute to the overall robustness of this salad.
Ingredients You’ll Need for the Salad
Black beans (2 cups) – A great option when you’re trying to eat lots of fiber. They are a substantial vegetarian option when it comes to adding something protein-dense and filling to your diet.
Corn (1/2 cup) – It is a healthy way to add sweetness to this salad. Corn is also high in fiber and vitamin B. You could use fresh, frozen, or canned corn for this recipe.
Cherry tomatoes (1 cup) – They are pretty easy to find year-round in your grocery store. Sweet and delicious.
Red onions (1 small) – They add a kick to the salad. They can be a bit strong, but used in small amounts, they round out the salad perfectly.
You could also use scallions or chives if you would like to avoid the strong onion flavor.
Red bell peppers (1) – Incredibly high in vitamin A and C. They are naturally sweet and provide great texture for this salad.
Cilantro (1/4 cup) – Cilantro is a key ingredient here! It really elevates the flavor of the salad so that it tastes like authentic Mexican food.
Jalapeños (1/2) – The salad tastes great with the spiciness that the jalapeno brings. If you want to avoid it tasting too spicy, you can alter the amount of jalapeno to your liking.
Limes (1) –They are another key ingredient in Mexican cuisine. I like to keep a handful of fresh lemons and limes around to add that extra boost of flavor to my dishes.
Olive oil (2 tbsp) – Olive oil is healthy cooking oil to use and is great to use in dressings.
White wine vinegar (2 tbsp) – White wine vinegar is an essential component in the dressing for this salad. All salad dressings need some sort of acid to balance the flavor.
Spices
Chilli powder (1/4 tsp) – Adds another level of spice to the salad. It’s smokey, rich, and delicious when added to dressings and sauces.
Ground cumin (1/4 tsp) – It is another essential spice in Mexican cuisine. You’ll often see it in taco and chili seasoning.
Ground garlic (1/4 tsp) – Using ground garlic is a simple way to add garlic flavor to the dressing without fussing with fresh garlic. Also, using the dried spices helps maintain the freshness of the salad longer.
Sea salt (1/4 tsp) – The sea salt will finish the salad off perfectly. It naturally brings out all of the natural flavors discussed above.
How to Make Mexican Bean Salad
Step 1. Making the Mexican bean salad is quite simple. You will need some time for cutting and preparing the different ingredients before mixing them all together.
Step 2. Once all of your items are chopped and prepped, it’s time to add them into a bowl.
Step 3. You’ll want to let the salad rest for a bit before serving it. It’s best to put it in the refrigerator for a few hours to let the flavors develop.
What Do You Eat With Bean Salad?
There are a lot of really terrific choices that you could eat alongside the bean salad. It would pair really well with a protein like a grilled chicken breast or steamed piece of fish.
It can also do for a great vegetarian taco filling or even a dip for tortilla chips.
Additionally, it pairs well with another salad. Its high fiber and protein content could easily be a vegetarian protein substitute for a green salad.
How Long Will This Salad Last?
The Mexican black bean salad will last up to four days in the refrigerator. Therefore, it’s a great option to make at the beginning of the week for easy lunches and snacks.
You’ll want to use the right container to store the salad. You could either use an air-tight bowl like this one or use beeswax wrap over a bowl that you already have.
Other Low-Calorie Recipes You Might Like
- Mango Avocado Salad
- 200 Calorie Recipes
- 300 Calorie Meals
- Carrot and Beetroot Salad
- Quinoa and Chickpea Salad
- Low Calorie Meals
- 41 Sides for Pulled Pork
Mexican Bean Salad
Ingredients
- 2 cups cooked black beans dried
- 1/2 cup corn canned, drained
- 1 cup cherry tomatoes halved
- 1 small red onion chopped
- 1 red bell pepper chopped
- 1/4 cup fresh cilantro chopped
- 1/2 jalapeño finely chopped
- 1 lime for freshly squeezed juice
- ½ tsp lime zest grated
- 2 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp ground garlic
- 1/4 tsp sea salt
Instructions
- Add all the ingredients to a large bowl. Toss them well to combine.
- Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds amazing. Can’t wait to try it
i wanted a change and this salad is amazing refreshing zinggy spicy ( i put the entire jalapeno ) and omg !!!!!!! amazing im gonna be making this every day in an effort to stop eating junk food and to be honest its going to make the change alot easier !!!thank you so much !!!! much love <3
Love love love feedback like this! So happy you liked it!