Description
A vibrant and refreshing Mexican Bean Salad, bursting with flavors and perfect for any gathering.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 cup bell peppers, diced (mixed colors)
- 1 red onion, diced
- 2 cups fresh tomatoes, diced
- 1/2 cup cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado (optional, for serving)
Instructions
- Prepare the Beans: If using canned beans, rinse and drain them. If using dried beans, soak them overnight and cook until tender.
- Chop the Vegetables: Dice the bell peppers, red onion, and tomatoes.
- Mix the Ingredients: In a large bowl, combine the beans, bell peppers, red onion, and tomatoes. Toss gently.
- Dress It Up: Squeeze lime juice over the mixture, drizzle with olive oil, and sprinkle cumin, salt, and pepper.
- Add Fresh Herbs: Fold in chopped cilantro, mixing gently.
- Taste and Adjust: Adjust the flavors to your liking, adding more lime, salt, or hot sauce if needed.
- Chill Before Serving: Let the salad sit for about 30 minutes to meld flavors.
- Serve and Enjoy: Transfer to a serving bowl and top with avocado if desired. Serve with tortilla chips or alongside grilled meat.
Notes
For added flavor, experiment with smoked paprika or chili powder. Avoid over-dressing to keep the salad fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Mexican Bean Salad, healthy salad, vegetarian salad, summer recipes