This Mexican-inspired mixed bean salad recipe is made with three different types of beans and marinated in a tangy and delicious dressing. Colorful, healthy and so easy to make, this will be your new favorite side dish all summer long! {Vegetarian & Gluten-free}
Healthy Mixed 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 easy bean salad recipe!
Filled with a mixture of protein-rich beans, crunchy vegetables, sweet corn, creamy avocado, and cilantro, this colorful, heart-healthy salad is a unique, yet refreshing spin on a classic. Plus, it tastes even better the next day, so throw it together one day and enjoy it all week long. Is there anything better?
For more delicious meatless meals, try this Vegan Spicy Black Bean Burger Recipe and this Vegan 3-Bean Chili!
Why We Love This Mexican Bean Salad Recipe
- Easy salad to make & perfect for meal prep
- Naturally vegetarian option
- Packed with fiber and protein
- Made with simple ingredients
- Makes a large batch to feed a crowd
- Popular option for a summer picnic, BBQ, and more
- Packed with summer flavors like fresh vegetables, avocado, and a tangy dressing
Salad Ingredients
For the Bean Salad
- Beans: We typically use three different types of beans for lots of color and texture. I used no salt-added canned black beans, dark red kidney beans and white cannellini beans. If you prefer to start with dried beans, you can, but be sure to cook them until tender first.
- Bell Pepper: I like to use red bell pepper for a vibrant pop of color, but you can also sub in other color bell peppers if desired.
- Corn: Frozen corn is really convenient, but fresh corn tastes great, too.
- Jalapeno pepper: For a bit of heat. Remove the seeds and chop it finely.
- Red onion: I love the color and sharp bite red onion adds. For a milder flavor, soak the raw onion in cold water before slicing. Sweet onion or green onion can also be used.
- Fresh herbs: I like to use fresh cilantro for a pop of freshness. If averse to cilantro, try fresh parsley instead.
- 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 or white wine vinegar will work, too.
- Lime juice: Incorporates some zesty flavor. Use fresh lime juice for best results. Lemon juice can also be used if that’s what you have. A little lime zest would be great, too!
- Honey: For a bit of sweetness.
- Spices: Cumin, salt, black pepper, chili powder and garlic powder infuse extra flavor and warmth into the dressing.
How to Make Mixed 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 bean 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 flavor, 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 flavors 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.
To refrigerate: Store leftover 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! However, 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.
What to Serve with Bean Salad
This easy mixed bean salad with avocado can be served up in a variety of different ways. We like to enjoy it as a main course for lunch or dinner on its own or on a bed of lettuce, brown rice, quinoa or couscous.
To play up the Mexican flavors, it also works well with other Mexican-inspired dishes, like grilled chicken (marinated in one of these Healthy Chicken Marinades), Spicy Shrimp Tacos, or Crock Pot Taco Meat. These options are great for entertaining, too!
Recipe Ideas & Variations
- Use any type of beans: You can also try using chick peas (garbanzo beans), edamame, fresh green beans, wax beans, pinto beans, or any type of white beans. Don’t overthink it – use whichever beans you have and enjoy!
- Switch up the veggies: Use different colored peppers or toss in some halved cherry tomatoes, celery, cucumbers, or zucchini to switch it up.
- Add some cheese: Try some cotija cheese, cubed cheddar, or feta cheese.
- To make vegan: Use maple syrup or regular sugar instead of honey.
More Vegetarian Meals & Sides
- Mexican Chickpea Soup
- Black Bean Corn Feta Dip
- Grilled Corn Avocado Salad
- Mediterranean Chickpea Salad with Feta
- Healthy Black Bean Burrito Bowls
- Mexican Quinoa Salad
Did you make this recipe? Scroll down to leave a star rating and review!
Quick Mexican-Style Mixed Bean Salad with Avocado
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 flavor, 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 flavors 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.
Nutrition
This recipe was originally posted in July 2022 and the text, photos and formatting were updated in February 2025.
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 :)