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Bean salad with avocado in a small white bowl.
Course Salad, Side Dish, vegetarian

Vegetarian Mixed Bean Salad with Avocado {Mexican-Style}

By: Elysia
Servings 8 - 10 servings
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}
Prep Time 20 mins
Total Time 20 mins

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)

For the dressing

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • Juice of one lime
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon each salt and black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • A few dashes of hot sauce

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.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 364mgPotassium: 778mgFiber: 12gSugar: 6gVitamin A: 642IUVitamin C: 28mgCalcium: 86mgIron: 4mg
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