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Home » Recipes » Side Dishes

Mexican Bean Salad

Published: Jun 26, 2023 by Eileen xo

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A Pinterest pin with text overlay for a black bean salad.

This Mexican Bean Salad recipe is the perfect side dish to pair with your favorite Mexican-inspired dishes! It's full of black beans, corn, and tomatoes and tossed in a delicious red wine vinaigrette dressing. You can't go wrong with this flavorful Tex-Mex side dish.

A white bowl filled with black beans, tomatoes, corn, and jalepeno to make a Black Bean Salad.

Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.

Jump to:
  • ❤️ Why you'll love this recipe
  • 🔪 Ingredients
  • 🍲 Equipment
  • 🔪 Instructions
  • 💭 Eileen's Tips for Success
  • 📋 Frequently Asked Questions
  • 📖 Variations
  • ⭐ Make ahead, storage, and freezer tips
  • 🥗 Serving Suggestions
  • 🍽 Similar recipes
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

  • This easy black bean salad recipe is full of fiber and nutrients from black beans and corn.
  • It's quick and easy to prepare this easy salad, making it great for weeknight dinners or potluck gatherings.
  • This bean salad makes an amazing dip. Dip tortilla chips into the beans and enjoy.
  • The red wine vinaigrette dressing adds a bright citrus note that pairs perfectly with the crunchy vegetables and beans.

🔪 Ingredients

As an Amazon Associate, I earn from qualifying purchases.

Bean Salad

  • black beans
  • corn
  • red bell pepper
  • green bell pepper
  • yellow bell pepper
  • red onion
  • jalapeno

Bean Salad Vinaigrette

  • olive oil
  • red wine vinegar
  • lime juice
  • honey
  • chili powder
  • ground cumin
  • garlic powder
  • salt
  • black pepper
  • fresh cilantro
  • fresh cilantro and lime wedges optional garnishes

🍲 Equipment

  • can opener
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups

🔪 Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

  1. In a large mixing bowl, combine the beans and vegetables. Set aside
  2. In a medium-sized mixing bowl, whisk together the dressing ingredients until well combined.
  3. Pour the vinaigrette over the bean mixture and toss to coat.
  4. Cover the bowl with plastic wrap and place in the refrigerator for at least one hour up to overnight to let flavors blend.
  5. When ready to serve, taste the bean salad for seasoning, if needed, adjust any seasonings.
  6. Optional garnish, top the salad with additional chopped cilantro and sliced lime wedges. Serve with your favorite main dishes.

💭 Eileen's Tips for Success

  • If you are using canned corn drain the corn well before you add it to the vegetables. Otherwise, it will water down your dressing.
  • Don't skimp on the chill time for this salad. You want the flavors of the dressing to have to come together.
  • Make sure that you cover your mixing bowl will either plastic wrap or a lid to keep your black bean and corn salad fresh.

📋 Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can make this salad up to 8 hours in advance. Just be sure to store the salad in an airtight container and keep it refrigerated until ready to serve.

What should I serve with black bean salad?

This salad pairs well with tacos, enchiladas, or burritos. Serve it alongside grilled chicken or fish for a complete meal. You can also serve it with chips and salsa as an appetizer.

Can I use homemade black beans instead of canned beans?

Yes, you can absolutely use homemade black beans for this recipe – just make sure to drain and rinse them first!

📖 Variations

Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.

  • If you like your bean salad extra spicy, feel free to add an extra jalapeno pepper or two.
  • Not a fan of cilantro? You can use fresh parsley instead.
  • Want a mild salad? Leave the jalapeno out altogether.
  • Add some diced avocado to your salad for a creamy component.
  • Instead of red wine vinegar, try balsamic vinegar or apple cider vinegar.
  • Have leftover fresh corn on the cob? The leftover corn would be delicious in the salad.
  • To add texture, add creamy avocado pieces to the salad.

⭐ Make ahead, storage, and freezer tips

Make ahead - You can make this salad up to 8 hours before your event so that the flavors have to develop.

Storage - The salad should be stored in an airtight container or covered bowl and placed in the refrigerator. You can store this black bean salad for up to three days.

Freezer - This recipe does not freeze well. It is quick and easy to make a fresh bean salad.

Easy bean salad with corn topped with cilantro.

🥗 Serving Suggestions

Turn these Slow Cooker Mexican Shredded Beef into a delicious meal when you pair it with this Mexican Bean Salad.

If you love Mexican-inspired recipes then pair this delicious black bean salad with these Easy Beef Burrito Bowls. Use it like pico for a tangy flavor on your bowls.

These Grilled Mexican Pork Chops are great when served with this black bean and corn salad recipe. And, it's a super healthy meal.

Great to serve along with Sheet Pan Chicken Fajitas.

🍽 Similar recipes

This Red Lentil Salad is a simple dish that is not only delicious but also filling.

If you love bean salad like this one then give this Easy Tuscan Bean Salad recipe a try for your next cookout.

This Chopped Cucumber and Tomato Salad is simple to make, and so refreshing it's great for warm summer days.

I love any comments or questions, please feel free to leave them below.

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Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

A Mexican black bean salad with corn and a homemade vinaigrette.

Black Bean Salad Recipe

An easy no cooking needed recipe for a zesty Mexican Bean salad. A delicious salad with a homemade vinaigrette that takes minutes to prepare. Great for pot lucks, parties, game day.
Print Rate
Prevent your screen from going dark
Course: Side Dish
Cuisine: Mexican
Keyword: black bean and corn salad, black bean salad, Mexican bean salad
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
refrigeration: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 6 servings
Calories: 230kcal
Author: Eileen Kelly

Equipment Needed:

  • As an Amazon Associate I earn from qualifying purchases
  • can opener
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups

Ingredients

Bean Salad

  • 1 (15) ounce can, black beans drained
  • 1 cup corn use frozen or canned Note 1
  • 1 medium red bell pepper seeded and chopped
  • 1 medium green bell pepper seeded and chopped
  • medium yellow bell pepper seeded and chopped
  • 1 small red onion peeled and minced
  • 1 small jalapeno seeded and diced

Vinaigrette

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 small lime juiced
  • ½ teaspoon honey
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 Tablespoon fresh cilantro chopped
  • chopped fresh cilantro and lime wedges optional garnish

Instructions

  • In a large mixing bowl, combine the black beans, corn, red pepper, green pepper, yellow pepper, red onion, and jalapeno. Set aside
  • In a medium-sized mixing bowl, whisk together olive oil, red wine vinegar, lime, honey, chili powder, cumin, garlic powder, salt, black pepper, and cilantro.
  • Pour the vinaigrette over the bean mixture and fold the ingredients to blend the vinaigrette into the bean mixture.
  • Cover the bowl with plastic wrap and place in the refrigerator for at least one hour up to overnight to let flavors blend.
  • When ready to serve, taste the bean salad for seasoning, if needed, adjust any seasonings.
  • Optional garnish, top the salad with additional chopped cilantro and sliced lime wedges. Serve with your favorite main dishes.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
 
Note 1: If using canned corn, drain and discard the liquid from the canned corn. 
Storage:
Make ahead - You can make this salad up to 8 hours before your event so that the flavors have to develop.
Storage - The salad should be stored in an airtight covered container and placed in the refrigerator. You can refrigerate this black bean salad for up to three days.
 
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
  • Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 29g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 201mg | Potassium: 459mg | Fiber: 9g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 50mg | Calcium: 37mg | Iron: 2mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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