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Mexican Bean Salad
A quick and easy salad, perfect for summer cookouts!
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Recipe details
Ingredients
- ¼ cup olive oil
- ⅓ cup lime juice
- 1 teaspoon Taco seasoning I used a homemade mix
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 (15 ounce) can kidney beans rinsed and drained
- 1 (15 ounce) can black beans rinsed and drained
- 1 (8 ounce) can corn kernels rinsed and drained
- 2 tomatoes chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 avocado peeled, pitted and diced
- 6 green onions thinly sliced
- 4 tablespoons chopped fresh cilantro optional
Instructions
- Add oil, lime juice and seasoning to a large salad bowl and combine well.
- Add all other ingredients and toss well. Serve cold.
Notes
Tips
- Feel free to use just one kind of beans, or use whatever cooked beans you have on hand. I’ve made this salad many different ways, and it’s always delicious.
- If you don’t have any fresh limes, use bottled lime juice or apple cider vinegar instead.
- For a lighter salad, try reducing the olive oil and using more lime juice instead.
Storage
The salad keeps well for a day in the fridge. I recommend adding the avocado right before serving though, it tends to turn brown otherwise.Nutrition is an estimate.
More recipe information
Recipe video
This is such a quick, easy and healthy Mexican bean salad! It’s simple to make and goes perfectly with grilled meat. I would usually bring it to a summer cookout, a backyard BBQ or a picnic… But I guess this year I’ll just make it for our own small Cinco de Mayo festivities – it’s still perfect.
Enjoy!
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