Quick Mexican Bean Salad Recipe with Avocado and Corn

Small white bowl filled with bean and avocado salad, there's a small brown bowl filled with corn chips and tostadas, two avocado halves, one large glass mixing bowl filled with the salad all on top of white kitchen countertop.

5 from 1 vote

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.

Prep Time30

Cook Time0

Total Time30

Course: Main Course, Main Dish

Cuisine: Mexican, Vegan Mexican Recipe

Servings: servings

Calories: 294kcal

Author: Nancy Lopez & MexicanMadeMeatless.com

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.

Video

Nutrition