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}
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.