This salad will be the only salad you ever need to bring to a potluck. Ever since I can remember, my mom has always made this Mexican Bean Salad recipe for any sort of neighborhood party or cookout. And for good reason, friends keep asking for it again and again and again. If you, too, want to be the hit of the party, then this Mexican bean salad is your ticket. Bring it with some homemade tortilla chips, and then enjoy any leftovers (sorry to break it to you, but this might not happen…) with bean and cheese tacos.
bean salad…more than just beans!
Beans: We’ll use a combination of red beans (either pinto beans or red kidney beans) and black beans. You could also use cannellini beans or chickpeas here! Pepper: All the peppers! Jalapeno brings zing while red bell pepper adds crunch. Feel free to add your favorite type of pepper for extra spice! Corn: Fresh, from a can, or even frozen. Anything goes! Onion: We’ll use red onions, but you could also use shallots. Chop the onion up finely for best results! Cilantro: Negotiably the most important ingredient. Don’t skimp on this one! I don’t recommend using parsley in its place, but if you despise cilantro and want a fresh herbs element, that’s your best bet! Bean Salad Dressing: Tying everything together with a quick spiced vinegar dressing with a bit of sugar, cumin, and pepper.
you’re gonna want to make this salad now!
do I actually need to rinse the beans?
Yes, rinsing the beans removes any excess starch that can be hard to digest. Draining and rinsing them helps to prevent any excess liquid in the salad. Sometimes, I’ll even go as far as to dry them off with paper towels.
serve it up!
I love eating it as a chip dip, but you could also serve this Mexican-inspired bean salad with:
Enchilada Quinoa Stuffed Peppers that are perfect for meal prepping. “Pulled Pork” Nachos get a little jazzed up with a spoonful of Mexican bean salad. Huevos Rancheros can use this bean salad in place of salsa or pico de gallo.
