Mixed Beans Salad – Mexican Style!

Colorful, crunchy, wholesome and healthy, these are the right words to define my Mexican Style Mixed Beans Salad! This salad is probably the most delicious, fuss-free way to use that can of beans sitting in your pantry forever. Prepare a big batch of fridge friendly, vegan beans salad and enjoy throughout the week.

About Beans…

Beans are the powerhouse of plant-based vegan protein and have a significant amount of soluble fiber, iron, and vitamins.

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

Ingredients For Mixed Beans Salad:

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

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

Vegetables: I have added finely chopped red onion, red bell pepper, cucumber, sweet corn, and ripe avocado.

Herbs & Seasoning: To dress the salad I have used one green chili, lemon juice, virgin olive oil, and a lot of fresh cilantro.

Canned Beans vs. Home Cooked Beans:

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

In my opinion, for a healthier choice, it is always best to cook dry beans from scratch at home. Home Cooked beans are less mushy or over cooked. Hence, best for crunchy salads.

What kind of beans goes into mixed beans salad?

From chickpeas, garbanzo, kidney beans, 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 you can eat them straight away from the tin. Just rinse off the extra salt and they are good to go!

Should canned beans be rinsed before adding in 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 just to ensure that the beans don’t alter the taste fo your salad.

How to cook beans from scratch for the salad?

Dry unsoaked beans take about 20 minutes to cook in an Instant Pot, whereas the pre-soaked beans will just need half the time. Ensure to wash the dry beans thoroughly to remove dirt. Soak beans for 4 – 5 hours in water. Later, drain water from soaked beans. Add beans into the IP with water enough to cover the beans.

Set the IP to pressure cook mode for 15 minutes at normal 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 in a stovetop as well.

More Salad Recipes For You:

Mango Shrimp Salad

Summer Fruit Salad

Creamy Pasta Salad With Pineapple

Classic Macaroni Salad

Gluten-Free Lentil Salad

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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 1 vote

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Course: Salad

Cuisine: Mexican

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4 adults

Calories: 250kcal

Author: Hina Gujral

• Mixing Bowl

Ingredients

• 1/2 cup canned garbanzo beans or chickpeas
• 1/2 cup canned red kidney beans
• 1/2 cup canned cannellini beans
• 1/2 cup chopped red onion
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced cucumber
• 1/2 cup diced ripe avocado
• 1/2 cup sweet corn
• 1 finely chopped green chilli
• 1/4 cup chopped fresh cilantro

Ingredients For Salad Dressing

• 1/4 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

Serving: 1portion | 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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