Mexican Bean Salad || A quick, easy, and hearty side salad that’s perfect for summer BBQ season and loaded with tasty, healthy ingredients like beans, peppers, cilantro, lime, corn
Despite the April snow storm that is currently brewing just outside, I know that summer, in all its glory, IS on the way. BBQ’s, outdoor potlucks, block parties—they’re coming (or we will ALL. GO. MAD.)—and this Mexican bean salad is ready. Healthy, easy and loaded with black beans, kidney beans, red and green peppers, corn, fresh cilantro, lime juice, and Mexican spices, this side dish is what you want when it’s too hot to turn on the oven.
And because warm, sunny days are fleeting, enjoying them, instead of slaving in the kitchen, is a top priority. Enter this Mexican bean salad for the win. Simple, tasty and ready in under 10 minutes. It’s also light and fresh, and pairs perfectly with grilled chicken, burgers, sausage, and basically anything you can grill.
Not to mention ALL the lovely colors happening here and how much prettier your plate will be with a scoop of this healthy bean salad.
How to make this Mexican bean salad?
- Grab a bowl and mix drained and rinsed beans with corn (frozen or canned or freshly cooked–whatever you have on hand), and chopped peppers.
- Next added in chopped green onions, chopped cilantro, olive oil, lime juice, minced garlic, spices
andsalt and pepper.
- Taste and add additional lime and salt as necessary.
Originally posted July 2010 – Updated April 2019