Quick Mexican Bean Salad Recipe with Avocado and Corn
A 30 minute meal you can get the whole family to eat, this quick and easy Mexican bean salad recipe requires minimal effort and clean up. I’ve been making it almost weekly for months now and still haven’t gotten tired of it. This is the perfect make-ahead lazy meal.
Quick Mexican Bean Salad Recipe with Avocado and Corn
Do you want a 30 minute meal you can get the even the meat eaters in your family to eat? Then try my quick and easy Mexican bean salad recipe that requires minimal effort and clean up.
I’ve been making it almost weekly for months now and still haven’t gotten tired of it. This is the perfect make-ahead lazy meal, so come on and grab a large bowl and let’s get mixing.
Mexican Bean Salad
Amigos, so right up front I’m going to tell you that this isn’t one of those Mexican recipes that goes back generations. It’s a modern spin on Mexican flavors inspired by American Tex-Mex recipes – yes, Mexican food can also be inspired the other way around.
But this salad was also inspired by one I ate like 10 years ago at a Mexican restaurant called Toks. That Mexican salad was simply made by combining pico de gallo salsa with the beans.
The first time I had it, I just fell in love with the fresh flavors and textures. It became one of my favorite things to cook and eat on hot summer days.
Somehow, a few years ago it fell out of my meal rotation but I brought it back in the last few months. I really think you’re going to also enjoy it and it would be a perfect addition to your weekly meal prep or meal rotation.
Why You’ll Love This Salad
• Comes together in less than 30 minutes.
• You can use whatever veggies you have in your fridge.
• You can use whichever bean or legume you prefer – more on that below.
• No calorie dense, nutrient deficient, greasy dressing required.
• It’s versatile and may be served as an appetizer, side dish or main meal.
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Ingredients Required
You can use whatever veggies you happen to have on hand or are at peak season. The list below is what I usually have in my fridge but can vary.
Beans: In the photos here I used ayocote beans which are a large runner bean. You can use any of the following: red kidney beans, black beans, pinto beans, peruano beans or great northern beans. I’ve even used garbanzo beans and once used green lentils. Gosh you could even use a combination of beans if you’d like. Also either homemade or canned beans are fine.
Red Cabbage: You can swap it for green cabbage if you’d like, but red is more nutrient dense.
Chile: Anything from jalapeno to serrano pepper or even a mild poblano would work. If you only have green bell peppers that works too.
Corn: Either fresh white Mexican corn or canned sweet corn work fine.
Onion: I use white or red onion, which ever I have on hand. Green onions would also be wonderful.
Tomatoes: I use Roma tomatoes but also enjoy small cherry tomatoes or grape tomatoes when I have them.
Fresh Cilantro: For that fresh pop but you could use parsley if you aren’t a fan of the way cilantro tastes.
Avocados: I add delicious, creamy avocado not only for the flavor and texture, but because once mixed in they breakdown a little and coat the rest of the ingredients in creamy goodness. Omitting the need for a dressing.
Salt: To help draw out the best flavor in each ingredient.
Lime: The fresh lime juice add a pop of tartness and vitamin c. If you only have fresh lemon juice that’s fine too.
Tortilla Chips or Tostadas: This is to serve the salad.
Variations
Neither I, or the people that I’ve served this salad to, feel there is a need for dressing. But if you’d like here are some different options.
Make a batch of my dairy-free crema and mix it into the ingredients
For a rich creamy dressing you could also place 1 cup of the crema with half of a large avocado, some cilantro, a squeeze of lime juice, a large pinch of salt, into a food processor and blend until smooth and creamy. Then mix into the salad.
How to Make Mexican Bean Salad
Ay amigos, I almost feel silly giving you this non-recipe recipe because it’s so easy to prepare. Alas here it goes.
Step 1: Chop all of the ingredients, leaving the avocado until last so it doesn’t brown.
Step 2: In a large salad bowl, mix everything except the avocado and lime juice. Mix until well combined.
Step 3: Now you can incorporate half of the chopped avocado until well combined. Then mix in the second one and mix again. You don’t want to add it all at once so it doesn’t completely break down. But you do want it to coat the other ingredients.
Squeeze the lime juice over the salad and combine. Taste and add more lime juice or salt if desired.
Step 4: Serve at room temperature or cover with plastic wrap and refrigerate until ready to serve.
Served with tortilla chips as an appetizer or as a side dish on taco night or as a healthy Mexican bean salad main dish.
What Does This Easy Mexican Bean Salad Taste Like
The flavor can easily be described as fresh and light.
The different soft and crisp textures work perfectly together. The creaminess from the avocados is everything! There’s a little sweetness from the fresh corn kernels and a touch of tartness from the lime juice, all rounded by a touch of heat from the chile.
In my book, the textures, smells, and tastes of this easy salad are a perfect combination. It really is one of my favorite recipes.
How to Serve
Yum, the best part of this great recipe is of course getting to eat it.
My favorite way to serve this protein-rich bean salad as an appetizer is with tortilla chips. It works great for regular fiestas and dinner parties and it’s a definite crowd pleaser.
For a main dish I love corn tostadas. If I have some homemade crema I will drizzle it over the bean salad and it’s super yummy.
How to Store
Leftovers should be store in an airtight container.
It’s best to eat the salad within 2 days of making it. The reason is that the tomato starts to break down and you’ll taste the difference. Additionally the avocado will begin to brown.
More Mexican Salad Recipes
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Quick Mexican Bean Salad Recipe with Avocado and Corn
Video
Ingredients
- 1 cup red cabbage finely chopped (heaping cup)
- 1 large jalapeño or Serrano or poblano pepper to make it mild, finely chopped
- ¾ cups or 7 oz canned corn drained
- ¼ cup white onion finely chopped
- 16 oz can red beans or any of your favorite beans, I used ayocotes
- 1 large large roma tomato finely chopped
- ¾ cup cilantro finely chopped
- ½ teaspoon salt adjust to taste
- 2 small avocados cubed (add more or less to your taste)
- 1 small lime juiced (adjust to taste)
Instructions
- Chop all of the ingredients, leaving the avocado until last so it doesn’t brown.
- In a large salad bowl, mix everything except the avocado and lime juice. Mix until well combined.
- Next mix in one chopped avocado until well combined, then mix in the second one and mix again. Continue to mix until the avocado pieces begin to coat the remaining ingredients.
- Squeeze the lime juice over the salad and combine. Taste and add more lime juice or salt if desired.
- Serve right away or cover with plastic wrap and refrigerate until ready to serve.
- This salad tastes great served with tortilla chips or tostadas.
Nutrition
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Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
I will try it ASAP… looks really yummy!.
Thank you Albert, I hope you enjoy! 🙂