Mixed Bean Salad

This 5-star Mixed Bean Salad is quick, simple, and SO tasty. It uses 3 types of beans and is packed with protein, fiber, flavor, and texture. Perfect for potlucks, BBQs, picnics, and meal prep!

The Ingredients for Mexican Bean salad

This Mexican bean salad requires just a handful of inexpensive pantry/ kitchen basics, including:

• Beans: Use 3 cans of any beans: black beans, pinto, red kidney beans, Great Northern, a mixed bean can, etc. Use low sodium if preferred. You can also cook the beans from dry (you’ll need around 1 ½ cups total of dried beans).
• Bell pepper: I used red bell pepper, but any color works.
• Red onion: Finely chopped. Soak in ice water or lemon juice for 10 minutes for a mellower flavor (but the dressing will naturally mellow it over time).
• Tomato: Use the best tomato you can find during tomato season, then turn to cherry tomatoes the rest of the year. De-seed them if you want a less ‘soggy’ cold bean salad recipe.
• Garlic: Adjust the amount to taste.
• Cilantro: Couldn’t have a Mexican bean salad without a big handful of chopped cilantro (coriander). If you aren’t a fan, parsley will work in its place.
• Lime: Use fresh lime juice for the best flavor. Lemon would also work.
• Vinegar: Use either apple cider vinegar or sherry vinegar for the best results.
• Olive oil: High-quality extra-virgin olive oil is best (and you only need a teaspoon, so it’s still inexpensive to make, too!)
• Seasonings: This mixed three bean salad relies on a simple blend of earthy ground cumin and coriander with salt and black pepper.

Optional Add-ins & Recipe Variations

This easy bean salad is super versatile and perfect for boosting with additional fresh vegetables and summery, Mexican/ Southwestern flavors, including:

• Cucumber: Add diced cucumber. Persian or English cucumbers are best for their thin skin and fewer seeds.
• Corn: Add around ⅓-1 cup canned, frozen (and thawed. Cook and cool if you want to eliminate the slight risk of food-borne illness). Or grill the corn for subtle sweetness, color, and crunch.
• Avocado: Just like avocado corn black bean salad, I love the addition of creamy avocado in this Mexican 3 bean salad. Add 1 small or ½-1 medium avocado, finely diced. It’s best to do so only when serving, as avocado bean salad doesn’t store well (without browning).
• Spice: Add a little heat with red pepper flakes or some finely chopped chili.
• Quinoa: Add 1 cup of cooked quinoa for more protein and a heartier mixed bean salad.
• Sweetener: With the combination of lime and vinegar, this Mexican bean salad recipe is fairly tart. Add a small amount of maple syrup/agave to balance the acidity.
• Nuts/Seeds: Lightly toasted pepitas, sunflower seeds, cashews, etc., will add crunch, protein, and heart-healthy fats.
• Mango/Pineapple: The combination of sweet and savory works amazingly in Mexican salad and salsa recipes. Make sure the fruit is ripe for the best flavor.
• Leafy greens: Adapt it into more of a green salad by serving it over a bed of greens.

How to Make Mexican Bean Salad?

Storage Instructions

Make Ahead: You can assemble the Mexican three bean salad up to a day in advance to marinate covered in the refrigerator (for even better flavor!).

Fridge: Once fully assembled, store any leftovers in the fridge for 3-4 days, though the textures will be best on days one and two.

Freezer: You may be able to freeze the salad for up to 3 months, minus the tomato. However, I haven’t tried. If you do, let me know in the comments.

What to Serve with Mexican Bean Salad?

The simplicity of this Mexican three bean salad makes it perfect for a last-minute side dish or appetizer. Here are a few ways to enjoy it:

• With tacos/quesadillas: Serve the healthy bean salad alongside tacos, like these roasted veggie tacos or these vegan bean quesadillas.
• Burrito: Within/alongside a burrito, like these quinoa burritos or fully loaded burritos with mole sauce.
• Lettuce wraps: Perfect for a healthy, light appetizer or meal, topped off with avocado or a creamy avo dressing and possibly the plant protein of your choice or some vegan feta.
• Vegan nachos: Use them to make fully loaded nachos with vegan nacho cheese or for scooping into with tortilla chips.
• Stuffed vegetables: Enjoy within (mixed with rice or quinoa) or alongside stuffed peppers and tomatoes, etc.
• Burgers: Serve alongside this spicy sweet potato burger or Southwest black bean burger, among others.
• ‘Egg’: Serve it as a side for this tofu omelette or as part of a savory breakfast with this tofu scramble.

Plus, since this 3 bean salad is definitely summer-ready, it makes for the perfect addition to BBQs and summer potlucks!

Toni’s Recipe Tips and Notes

• Adjust the amount of acidity: Either reduce the amount of lime juice added OR balance the acidity with a small amount of sweetener.
• Allow it to marinate: I’ve suggested at least 10 minutes of ‘resting’ time before enjoying the Mexican three bean salad. But, if you have the patience, 30 minutes is even better! This will allow all the flavors in the salad to meld for a better overall flavor.
• Top tip for low budgets: Dried beans are less expensive than canned and can be cooked in large batches and stored in the freezer.
• If adding avocado: Only add it when serving to avoid it browning within the salad as it sits.

More Easy Vegan Bean Recipes

Vegan Dinners

Rice and Black Bean Burrito (Freezer Friendly)

Vegan Dinners

Southwest Black Bean Burger

Vegan Lunches

Black Bean Quinoa Corn Salad

Vegan Dinners

Southwest Vegan Stuffed Peppers

Also, check out my collection of 59 Ways to Use a Can of Beans.

If you tried this mixed bean salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

Photos by Alfonso Revilla