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Aerial shot of Mexican style mixed beans salad in a white bowl
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5 from 4 votes

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.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Mexican
Servings: 4 adults
Calories: 250kcal
Author: Hina Gujral

Equipment

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.

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