Mexican Bean Salad

Ingredients

• 1/2 can (100 g) black beans, drained and rinsed (or dried: soak overnight, simmer 45–60 min until tender; use ~50 g dried to yield ~100 g cooked)
• 1/2 can (100 g) red kidney beans, drained and rinsed (or dried: soak overnight, simmer 45–60 min until tender; use ~50 g dried to yield ~100 g cooked)
• 1/2 can (100 g) chickpeas, drained and rinsed (or dried: soak overnight, simmer 60–90 min until tender; use ~40 g dried to yield ~100 g cooked)
• 1/2 cup sweetcorn (canned, drained — or frozen, thawed)
• 1/2 bell pepper (any color), diced
• 1/4 red onion, finely diced
• 1 small tomato, diced
• 1/4 cup fresh cilantro, chopped

Dressing:

• 2 tbsp olive oil
• Juice of 1 lime (about 2 tbsp)
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced (optional)

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Instructions

1. Make the dressing

1. In a small bowl or jar, whisk together the olive oil, lime juice, cumin, chili powder, salt, pepper, and minced garlic.
2. Set aside.

2. Assemble the salad

1. In a bowl, combine the black beans, red kidney beans, chickpeas, sweetcorn, bell pepper, red onion, and tomato.
2. Toss gently to mix.

3. Dress and toss

1. Pour the dressing over the salad.
2. Add the chopped cilantro.
3. Toss everything together until well coated.
4. Taste and adjust salt or lime juice if needed.

4. Serve

1. Serve immediately at room temperature, or refrigerate for 15–30 minutes to let the flavors meld.
2. Great on its own, scooped up with tortilla chips, or as a side for grilled chicken, fish, or tacos.

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Tips

• Let it sit. This salad gets better after 15–30 minutes in the fridge — the beans soak up the dressing.
• Keeps well in the fridge for up to 3 days. The flavors actually improve on day 2.
• Don’t use warm beans. If cooking from dried, let them cool completely before assembling.
• Scale it up easily. Double or triple everything for a crowd — it’s a perfect potluck dish.

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Variations

Variation	Change	Notes
With avocado	Add 1 diced avocado just before serving	Creamy contrast to the crunchy veg
Mango version	Add 1/2 diced mango	Sweet and tropical
With jalapeño	Add 1 finely diced jalapeño	For heat
As a burrito filling	Use as filling for wraps or burritos	Add rice and cheese

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Result

A bright, zingy, colorful salad with three types of beans, sweet corn, and crunchy vegetables tossed in a lime-cumin dressing. Fresh, filling, and packed with protein — no cooking required.