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Home » Appetizer and Snack Recipes » Mixed Beans Salad – Mexican Style!

Published: Jun 7, 2022 | Modified: Jun 7, 2022 by Hina Gujral

Mixed Beans Salad – Mexican Style!

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Colorful, crunchy, wholesome, and healthy are the right words to define my Mexican Style Mixed Beans Salad! This salad is probably the most delicious way to use that can of beans sitting in your pantry forever.

Aerial shot of Mexican style mixed beans salad in a white bowl.Pin

About Beans

Beans are the powerhouse of plant-based vegan protein and have a significant amount of soluble fiber, iron, and vitamins. From making rajma curry to chicken burrito bowl, you can survive on beans across the globe.

Here are a few reasons to include a variety of beans in your diet:

  • most of the beans are low in fat
  • fantastic vegan protein and gluten-free
  • help in controlling blood sugar and cholesterol
  • beans are fulfilling, versatile, and easy to cook
Ingredients for mixed beans saladPin

Ingredients Required

Here is the list of ingredients you need to make mixed beans salad:

Canned Beans: I use a mix of garbanzo (chickpeas), red kidney beans, and white beans or cannellini beans.

Vegetables: Red Onion, Bell Pepper, Cucumber, Sweet Corn, and Avocado.

Herbs & Seasoning: To dress the salad, I use one green chili, lemon juice, virgin olive oil, and fresh cilantro.

Canned vs. Home-Cooked Beans

Canned Beans are easy to use, time-saving, and are readily available in all the grocery stores. In contrast, dried beans cooked at home are inexpensive, easy to store, and free from all starch, preservatives, or excess salt.

For a healthier choice, it is always best to cook dry beans from scratch at home. Home Cooked beans are less mushy or overcooked. Hence, best to make a salad.

Close up shot of mixed beans salad with nachos on a white serving bowl.Pin

How To Cook Beans

Dried beans take about 20 minutes to cook in an Instant Pot.

Wash the dried beans thoroughly to remove dirt. Soak them for 6 hours in water. Later, drain water from the soaked beans. Add beans into the IP with enough water to cover the beans.

Set the IP to pressure cook mode for 20 minutes at standard pressure. Once done, allow the pressure to release naturally, and your beans are ready!

Allow them to cool completely in a metal colander before adding to the salad. You can cook the beans on a stovetop as well.

FAQs Related To Beans Salad

What kind of beans goes into mixed beans salad?

From chickpeas, garbanzo, kidney beans, and cannellini to black beans, green beans, you can use any variety and combination of beans to make this salad.

Can you eat mixed beans straight from the tin?

Canned beans are pre-cooked so that you can eat them straight away from the tin. Then, just rinse off the extra salt, and they are good to go!

Should canned beans be rinsed before adding to a salad?

Yes, if you are using canned beans for your salads, drain and rinse them with cold water to cut the excess sodium content to ensure that the beans don’t alter the taste of your salad.

Aerial shot of Mexican style mixed beans salad in a white bowl with silver serving bowls. Pin

More Salad Recipes

Lentil Salad

Chickpea Salad

Summer Fruit Salad

Mango Shrimp Salad

Classic Macaroni Salad

Pineapple Pasta Salad

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

Aerial shot of Mexican style mixed beans salad in a white bowlPin

Mixed Beans Salad Recipe

Mixed Beans Salad is a colorful, wholesome, gluten-free Mexican style salad. Learn how to make bean salad in a few simple steps.
5 from 7 votes
Print Pin Rate
Course: Salad
Cuisine: Mexican
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 adults
Calories: 250kcal
Author: Hina Gujral
  • Mixing Bowl
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Ingredients

  • ½ cup canned garbanzo beans or chickpeas
  • ½ cup canned red kidney beans
  • ½ cup canned cannellini beans
  • ½ cup chopped red onion
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced cucumber
  • ½ cup diced ripe avocado
  • ½ cup sweet corn
  • 1 finely chopped green chilli
  • ¼ cup chopped fresh cilantro

Ingredients For Salad Dressing

  • ¼ cup extra virgin olive oil
  • Juice of one lemon
  • 1 teaspoon crushed garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  • To begin making the Mixed Beans Salad, drain all the canned beans in a metal seive or colander. Rinse with water. Set aside for beans to dry completely.
  • Chop all the vegetables and keep in the fridge.
  • To prepare the dressing for the salad. Add all the ingredients for dressing in a bottle with the lid. Tightly close the lid and shake the bottle so all the ingredients get well combined.
  • To prepare the salad, in a bowl combine all the chopped vegetables along with the beans. Pour the dressing over the salad and gently toss.
  • Garnish with freshly chopped cilantro.
  • Serve the Mixed Bean Salad immediately with nachos.

Recipe Notes:

  • Meal Prep: You can prepare a large batch of dressing and use it for other salads as well. Or if you are using home cooked beans, cook a large batch for the week’s meal prep. 
  • Beans: You can use canned beans or home cooked beans for the salad. Store the leftover beans for 4 – 5 days in the fridge. 
  • Make Ahead: You can easily make this salad 2 – 3 hours before serving and store in the fridge. Last minute, pour the dressing and add fresh herbs to freshen it up. 
  • Leftover Beans: You can use leftover beans in stew, soups, or for making hummus, refried beans and chilli. 
 

Nutrition

Calories: 250kcal | Carbohydrates: 21g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 171mg | Potassium: 413mg | Fiber: 6g | Sugar: 4g | Vitamin A: 729IU | Vitamin C: 31mg | Calcium: 35mg | Iron: 2mg
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Reader Interactions

Comments

  1. Prerana Khanwalkar says

    January 10, 2014 at 10:41 pm

    very nice and healthy ..love the salad

    Reply
  2. Indrani says

    January 14, 2014 at 10:25 am

    A new variety!
    Good one.

    Reply
  3. Joe says

    November 08, 2020 at 4:25 pm

    Great combination. I added a little more avacado and cut/cooked corn instead of sweet.

    Reply
    • Hina Gujral says

      November 08, 2020 at 6:40 pm

      That sounds totally delicious!

      Reply
  4. Ash says

    July 08, 2022 at 10:02 am

    5 stars
    Easy to cook and healthy good to manage BP

    Reply
    • Hina Gujral says

      July 08, 2022 at 11:10 am

      I am so happy you like it.

      Reply

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Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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