Mexican Bean Salad uses 3 types of beans and is quick, simple, and packed with protein, fiber, flavor, and texture! Perfect for potlucks, BBQs, picnics, etc.!
Dreaming of summer has us turning to fresh and summery dishes like tofu lettuce wraps, Lemon-garlic Mediterranean Quinoa, and this super simple and healthy Mexican bean salad. A combination of inexpensive, kitchen/ pantry-friendly ingredients like beans, bell pepper, red onion, cilantro, and summer lime make up just a few elements of this fresh Mexican three bean salad, perfect for impressing on taco nights and gatherings with its combination of texture, color, and flavor!
This easy mixed bean salad is the perfect choice for maximum flavor with minimum effort. There’s minimal chopping, then you just chuck it all together in a bowl and allow it to sit and ‘marinate’ for 10 minutes. That’s it – in 15 minutes, you have a delicious, wholesome appetizer or side to keep you satiated for hours.
This Mexican 3 bean salad is also wonderfully versatile. Use any combination of beans, toss in extra veggies (like delicious avocado corn mixed bean salad), adjust the amount of acidity, etc. Read below for all our top recommendations. In the meantime, you might also enjoy this mango black bean salad, mango cucumber salsa, or vegan calabacitas!
This Mexican bean salad requires just a handful of inexpensive pantry/ kitchen basics, including:
This easy bean salad is super versatile and perfect for boosting with additional fresh vegetables and summery, Mexican/ Southwestern flavors, including:
1) First, drain and rinse the cans of beans. At the same time, rinse and finely dice the bell pepper, red onion, and tomato, and finely mince the garlic. Also, chop the cilantro and transfer all those ingredients to a large mixing bowl.
2) Then, add the remaining ingredients to the three bean salad, toss well, and allow it to sit at room temperature for at least 10 minutes to meld and marinate.
After the 10 minutes, give it a taste, adjust any seasonings, and then enjoy!
You can assemble the Mexican three bean salad up to a day in advance to marinate covered in the refrigerator (for even better flavor!). Once fully assembled, store any leftovers for 3-4 days, though the textures will be best on days one and two.
You may be able to freeze the salad for up to 3 months, minus the tomato; however, we haven’t tried. If you do, let us know in the comments.
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:
Plus, since this 3 bean salad is definitely summer-ready, it makes for the perfect addition to BBQs and summer potlucks!
Also, check out our collection of 59 Ways to Use a Can of Beans.
Photos by Alfonso Revilla
Jay says
This salad is sooo good! Super easy to make too
Andrea White says
So colorful and delicious!
Michelle Cehn says
This is so fresh!! Love this healthy bean salad 🙂
Andrea White says
Always light yet filling at the same time!
Jami Gerke says
I love bean salads. They make for the perfect side dish, salsa, or topping.
Andrea White says
They're my favorite too! So easy!