Mexican Bean Salad -

There are bean salads out there, then there’s this Mexican Bean Salad.

The only similarities this recipe has with a basic bean salad is that it’s served cold and contains a variety of different beans. Otherwise, this is a fairly unique dish.

Everything else about this bean salad is different. It’s almost like a mix of a few different recipes; it has hints of corn salsa and pico de Gallo.

RELATED: Simple Three-Bean Salad

This Mexican Bean Salad is fantastic as a side dish, especially if you’re out grilling. I recommend serving it with my cilantro-lime marinated chicken or Al Pastor pork chops.

If not, you should serve it as an appetizer or snack. I can eat almost an entire bowl of this stuff with tortilla chips, it’s that good.

Mexican Bean Salad might be my new go-to, easy to throw together side dish for cookouts from now on.

Enjoy!

Mexican Bean Salad

Servings: 8-10
Time: 15 mins
Difficulty: Easy
Print

A zesty three bean salad with pinto, black and white beans plus corn, peppers, onions, and cilantro.

Ingredients

1 can black beans, drained and rinsed

1 can white beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can of corn, drained

1 red bell pepper, diced

1 red onion, diced

1 bunch cilantro, finely chopped

2 Roma tomatoes, diced

2 limes, juiced

1/2 cup olive oil

2 TBS. hot sauce

1 TBS. sugar

1 tsp. cumin

Salt and pepper, to taste

Directions

In a large bowl, combine beans, corn, tomatoes, pepper, onion and cilantro.
In a small bowl, whisk together lime juice, olive oil, hot sauce, sugar, cumin, salt and pepper. Pour over veggie mixture and toss until well coated. Cover and refrigerate for at least 8 hours before serving.