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Mexican Bean Salad

Vibrant Mexican Bean Salad: A Tasty High-Protein Vegan Treat

This vibrant Mexican bean salad is a delicious high-protein vegan dish packed with nutrition and flavor.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Black Beans Use canned for convenience or soak and cook dried beans for deeper flavor.
  • 1/2 cup Corn Fresh, frozen, or canned corn works beautifully.
  • 1 cup Cherry Tomatoes Choose ripe, juicy tomatoes available year-round.
  • 1 small Red Onion For a milder taste, consider substituting with scallions or chives.
  • 1 Red Bell Pepper Incorporates vibrant color and natural sweetness.
  • 1/4 cup Cilantro Essential for authentic Mexican flavor.
  • 1/2 Jalapeños, finely chopped Adjust according to your heat preference.
For the Dressing
  • 1 Lime Freshly squeezed juice brightens up the salad.
  • 2 tbsp Olive Oil A heart-healthy fat that forms the base of the dressing.
  • 2 tbsp White Wine Vinegar Adds acidity to balance out the flavors.
  • 1/4 tsp Chili Powder Enhances the spice profile with a hint of smokiness.
  • 1/4 tsp Ground Cumin Bringing warmth and earthiness to the mix.
  • 1/4 tsp Ground Garlic Adds garlic flavor without fresh preparation.
  • 1/4 tsp Sea Salt Essential for elevating and balancing all the flavors.

Equipment

  • Large mixing bowl
  • whisk
  • cutting board
  • knife

Method
 

Step-by-Step Instructions for Mexican Bean Salad
  1. Start by washing all your fresh ingredients thoroughly. Chop the cherry tomatoes and red bell pepper into bite-sized pieces, finely dice the red onion and jalapeños, and roughly chop the cilantro.
  2. In a large bowl, gently fold together the black beans, corn, cherry tomatoes, red onion, red bell pepper, cilantro, and jalapeños.
  3. In a separate bowl, prepare the dressing by whisking together olive oil, white wine vinegar, lime juice, and zest. Add the chili powder, ground cumin, ground garlic, and sea salt.
  4. Pour the dressing over the vibrant salad mixture and toss gently until every ingredient is coated.
  5. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
  6. Before serving, taste the salad and adjust seasoning with more sea salt or lime juice if needed.
  7. Scoop out a generous portion of the Mexican bean salad onto plates or into bowls.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

Allow the salad to rest for at least 2 hours to enhance flavors. Store in an airtight container for up to four days.

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