Mexican Bean Salad
A no-cook mixed bean salad with pinto, black and kidney beans, corn, bell pepper, tomato and red onion in a cilantro-lime dressing. Gets better the longer it sits in the fridge.
Ingredients
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 cup corn kernels thawed frozen, fresh, or canned and drained
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 1/2 red onion diced
- 1 jalapeno seeded and minced (optional)
- 1/2 cup fresh cilantro chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse the pinto, black and kidney beans well, and let them sit in a strainer for a minute so extra liquid drips off.
- Dice the bell pepper, tomato, red onion and jalapeno into small, even pieces.
- Combine the beans, corn, and diced vegetables in a large bowl.
- In a small jar or bowl, whisk together the olive oil, lime juice, red wine vinegar, garlic, cumin, chili powder, salt and pepper.
- Pour the dressing over the bean mixture and toss gently.
- Stir in the chopped cilantro last.
- Refrigerate for at least 30 minutes before serving, longer if possible.
Notes
Salting the beans lightly before adding the dressing helps draw out extra moisture and keeps the salad from turning watery. Keeps in an airtight container in the fridge for about 4 days, and tastes best on day two.