This Mexican-inspired vegetarian bean salad recipe is made with three different types of beans and marinated in a tangy and delicious dressing. Colourful, healthy and so easy to make, this will be your new favourite way to prepare bean salad! {Vegetarian & Gluten-free}
Vegetarian Bean Salad – Perfect for Summer!
If you’re on the hunt for a delicious mixed bean salad to serve up at those summer gatherings, then you’ll love this vegetarian bean salad recipe!
Filled with a mixture of beans, crunchy vegetables, sweet corn, creamy avocado, and cilantro, this colourful Mexican three bean salad is a unique, yet refreshing spin on your traditional bean salad.
Better yet, you can make it ahead of time and serve it up throughout the week for an easy and healthy meatless meal or side dish. The beans are marinated in a flavour-packed tangy dressing so it tastes even better the longer that it sits!
Serve it up with your favourite mains and sides for a mouth-watering fibre and protein packed meal!
For more delicious meatless meals, try these Spicy Black Bean Burgers and this 3-Bean Chili!
Why We Love this Mexican Three Bean Salad
- Great for meal prep: You can make this hearty salad up ahead of time for an easy dinner or quick lunch throughout the week. It tastes even better the next day!
- Meatless: This salad is a great heart healthy option that’s packed with fibre and plant-based protein. A delicious way to incorporate more meatless meals throughout the week.
- Perfect for a crowd: This recipe makes up a fairly large batch so it’s the perfect salad for a BBQ or potluck, especially during those warmer months. It always gets great reviews!
Ingredient Notes
For the Bean Salad
- Beans: We typically use no salt-added canned black beans, dark red kidney beans and white cannellini beans for a variety of colour and texture. You can also sub in your favourite beans or whatever you have on hand. If you prefer not to use canned beans, you can use dried beans and cook them from scratch.
- Bell Pepper: I like to use red pepper for a vibrant pop of colour, but you can also sub in other colour bell peppers if desired.
- Corn: I typically like to use frozen kernels for convenience, but fresh corn also tastes great! Canned works if in a pinch, but fresh and frozen tend to have a better texture.
- Jalapeno pepper: For a bit of heat. Remove the seeds and chop it finely.
- Red onion: I love the colour that the red onion adds. You can soak the raw onion if you prefer a milder flavour. Sweet onion or green onion can also be used.
- Fresh cilantro: Adds a nice freshness to compliment the other Mexican flavours. You can leave it out if you don’t like cilantro or sub in some fresh parsley.
- Avocado: This is optional, but when added, it offers a creamy texture to the salad. Use a ripe avocado that’s not overly mushy so that it still maintains some of its texture when chopped.
For the Dressing
- Oil: I like to use extra-virgin olive oil, but you can also sub in canola oil or avocado oil.
- Vinegar: Red wine vinegar adds a nice tanginess to the dressing. Apple cider vinegar can also be used instead.
- Lime juice: Incorporates some zesty flavour. Use fresh lime juice for best results. Lemon juice can also be used if that’s what you have.
- Honey: For a bit of sweetness.
- Spices: Cumin, salt, black pepper, chili powder and garlic powder infuse extra flavour into the dressing.
How Do You Make Three Bean Salad – Step by Step Instructions
- In a large salad bowl, add the beans, peppers, corn, jalapeno, onion, cilantro, and avocado (if using).
- In a small bowl, whisk together the oil, vinegar, lime juice, honey, cumin, salt, pepper, chili powder, garlic powder and hot sauce.
- Pour dressing over salad mixture and toss to combine. Season with additional salt and pepper and hot sauce, to taste. Allow salad to sit in the fridge for at least 30 minutes. Serve cold or at room temperature.
Tips for the Best Mixed Bean Salad
- For maximum flavour, I recommend making the dressing ahead of time and marinating just the beans in the dressing if you have time. Add the vegetables and herbs in before serving. The beans can marinate for up to two days in advance.
- If you don’t have time to allow the beans to marinate ahead of time, let the salad sit for at least 30 minutes after pouring on the dressing to allow the flavours to come together.
- To prevent the onions from overpowering the salad, chop them into fine pieces. You can also soak the chopped onions in a bowl of cold water for 10 minutes to give them a milder taste.
- If you plan to make this bean salad ahead of time, add the diced avocado just before serving to keep it looking and tasting fresh.
Storage Guidelines
Room temperature: The bean salad with avocado can be stored at room temperature for up to two hours. Beyond that, it’s recommended that you store it in the fridge for food safety purposes.
Refrigerator: Store this marinated bean salad in the fridge in a covered bowl or airtight container for up to 3-5 days.
Recipe FAQs
Yes! This Mexican 3-bean salad is a great make ahead option! If you do make it in advance, I recommend holding off on adding the avocado until ready to serve to keep it nice and fresh.
I don’t recommend freezing the bean salad as it may affect the texture of the beans and vegetables once thawed. It tastes best consumed fresh.
Three bean salad can be a great healthier option, but of course some options are more nutritious than others. Typically a pre-made or store-bought bean salad can be quite high in sodium and added sugar. This homemade bean salad is an excellent source of fibre, protein, and healthy fats, while also containing vitamins and minerals like vitamin C, folate, iron, potassium and magnesium. Because it’s made from scratch, you can also control how much sodium and sugar is added for a more heart-healthy option.
It has a slight kick from the jalapenos, but it’s not spicy. You can always add an extra drizzle of hot sauce or add a pinch of cayenne if you prefer a spicier salad.
What to Serve with Bean Salad
This vegetarian bean salad with avocado can be served up in a variety of different ways. You can either serve it up as a main dish for lunch or dinner on its own or on a bed of lettuce, brown rice, quinoa or couscous.
It also pairs well with any of the following recipes for a Mexican-inspired meal, or along with your other favourite sides at those barbecues and potlucks!
Try it with:
- Grilled chicken (marinated in one of these Healthy Chicken Marinades)
- Spicy Shrimp Tacos with Cilantro Lime Slaw
- Crock Pot Taco Meat
- Worcestershire Sauce Burger Recipe
- Healthy Broccoli Salad {without Bacon}
- Healthy Dill Potato Salad Recipe {No Eggs}
- Tossed Salad for a Crowd
- Tortilla chips
Recipe Ideas & Variations
- Use different beans: You can also try using chickpeas (garbanzo beans), edamame, green beans, wax beans, pinto beans, or another type of white beans such as Great Northern beans, navy beans or white kidney beans.
- Switch up the veggies: Use different coloured peppers or toss in some halved cherry tomatoes, celery, cucumbers, or zucchini to switch it up.
- Add some cheese: Try some cotija cheese or cubed cheddar.
- To make vegan: Use maple syrup or regular sugar instead of honey.
More Vegetarian Meals & Sides
- Mexican Garbanzo Soup
- Chickpea Veggie Burgers
- Corn Tomato Avocado Salad
- Mediterranean Chickpea Salad
- Healthy Black Bean Burrito Bowls
- Mexican Quinoa Salad
Did you make this recipe? Scroll down to leave a star rating and review!
Vegetarian Mixed Bean Salad with Avocado {Mexican-Style}
Ingredients
For the mixed bean salad
- 1 (19oz) can low sodium black beans drained and rinsed
- 1 (19oz) can low sodium red kidney beans drained and rinsed
- 1 (19oz) can low sodium cannellini beans drained and rinsed
- 1 red bell pepper diced
- 1 cup corn kernels fresh or frozen
- 1 jalapeno pepper seeds removed and finely chopped
- 1/2 medium red onion finely diced
- 1/2 cup chopped cilantro
- 1 avocado diced (optional)
Instructions
- In a large bowl, add the beans, peppers, corn, jalapeno, onion, cilantro, and avocado (if using).
- In a small bowl, whisk together the oil, vinegar, lime juice, honey, cumin, salt, pepper, chili powder, garlic powder and hot sauce.
- Pour dressing over salad mixture and toss to combine. Season with additional salt and pepper and hot sauce, to taste. Allow salad to sit in the fridge for at least 30 minutes. Serve cold or at room temperature.
Notes
- For maximum flavour, I recommend making the dressing ahead of time and marinating just the beans in the dressing if you have time. Add the vegetables and herbs in before serving. The beans can marinate for up to two days in advance.
- If you don’t have time to allow the beans to marinate ahead of time, let the salad sit for at least 30 minutes after pouring on the dressing to allow the flavours to come together.
- To prevent the onions from overpowering the salad, chop them into fine pieces. You can also soak the chopped onions in a bowl of cold water for 10 minutes to give them a milder taste.
- If you plan to make this bean salad ahead of time, add the diced avocado just before serving to keep it looking and tasting fresh.
I made this tonight. I added just a little goat cheese. It was really good! The dressing was plentiful, so I didn’t need to use all of it, even after I scooped the salad onto a bed of mixed greens. I will save this recipe to make it again!
That’s amazing! So happy you enjoyed the salad and love the addition of the goat cheese! Thanks so much for returning to leave a rating and review :)