How To Make Mexican Bean Salad

With canned beans, bell peppers, red onions, and a zingy chili lime vinaigrette, Mexican Bean Salad is a quick, healthful deli salad. A healthy side dish for summer!

A Tomato Mozzarella Salad is a great alternative to Pasta Salad on hot summery days when you want a light, easy homemade Steak Salad to feed a crowd for cheap!

Mexican Bean Salad


In the sake of being great, certain summer side “salads” (I’m looking at you, Mac Salad), push the envelope by using excessive amounts of mayo and little to no lettuce. This Mexican bean salad is as wonderful despite “not being a true salad” status, and it’s healthful enough for you to feel good about the absence of leafy greens. You won’t miss the mayo in this great deli side because the fiery chili lime dressing is so flavorful, light, and refreshing.

One of the simplest deli salads to make is Mexican Three Bean Salad! No pasta has to be cooked or boiled; only a few vegetables must be chopped and a few cans of beans must be drained and rinsed. Make careful to rinse the beans because the liquid won’t taste nice and is quite starchy and sodium-rich.

In your shopping store, among the green salads, look for pre-chopped vegetables to make this Mexican three bean salad even simpler. Although somewhat more expensive, it saves a ton of time. Making this salad in advance might also help you save time when preparing it for gatherings. Mexican bean salad may be prepared up to 4 days ahead of serving, and the flavors improve with time.

Mexican Bean Salad


  • Beans: You may add green beans, garbanzo beans, or black eyed peas to classic beans to change it up. You can also use whatever canned beans you choose!
  • Chicken: To add additional protein to your Mexican bean salad, cut up 2 cups of cooked chicken breasts. You may make a filling and nutritious meal by adding some baby spinach leaves.
  • Corn: Use canned corn and sliced jalapenos to make a fiery Mexican bean salad. You may also use Mexicorn with peppers after draining and rinsing the corn in the can. Use freshly chopped jalapenos for an added burst of heat.
  • Cheese:Cotija cheese may be sprinkled on top of the Mexican bean salad, or you can mix in a cup of cubed Monterey jack, cheddar, or pepper jack cheese.
  • Creamy: To make a Creamy Mexican Bean Salad, swap out the olive oil for sour cream or mayonnaise and cut the vinegar down to 2 teaspoons. For bits that are creamy, you may also add avocado.
  • Dressing: To easily add a Mexican taste, substitute Taco Seasoning for the spices, or replace the sugar with honey. You may also use any oil or vinegar you happen to have on hand.


  • 15 ounces black beans , drained and rinsed
  • 15 ounces kidney beans , drained and rinsed
  • 15 ounces cannellini beans , drained and rinsed
  • 1 green bell pepper , chopped
  • 1 red bell pepper , chopped
  • 1 red onion , chopped
  • 1/2 cup cilantro , chopped


  • ▢1/2 cup olive oil
  • ▢1/2 cup red wine vinegar
  • ▢2 tablespoons lime juice
  • ▢1 tablespoon sugar
  • ▢2 teaspoons kosher salt
  • ▢2 teaspoons cumin
  • ▢1 teaspoon garlic powder
  • ▢1 teaspoon chili powder
  • ▢1/2 teaspoon coarse ground black pepper
Mexican Bean Salad


  • Add the green bell pepper, red bell pepper, red onion, cilantro, black beans, kidney beans, cannellini beans, and red bell pepper to a big bowl.
  • Olive oil, red wine vinegar, lime juice, sugar, salt, cumin, garlic powder, chili powder, and black pepper should all be thoroughly blended in a medium bowl.
  • Toss the salad thoroughly after adding the dressing.
  • Serve chilled after at least one hour.


Calories: 276kcal | Carbohydrates: 30g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 1045mg | Potassium: 409mg | Fiber: 10g | Sugar: 4g | Vitamin A: 669IU | Vitamin C: 35mg | Calcium: 75mg | Iron: 3mg

Leave a Comment