Description
Discover the best flavor with this vibrant Mexican Bean Salad Bowl recipe. Our step-by-step guide makes it easy to create this healthy and satisfying dish.
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup fresh or frozen (thawed) corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 jalapeño, minced (optional, seeds removed for less heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup crumbled Cotija cheese, for garnish (optional)
- 1/4 cup tortilla strips, for garnish (optional)
Instructions
- Prep Vegetables: Dice bell pepper and red onion uniformly. Drain and rinse black and pinto beans thoroughly. Thaw corn if frozen.
- Combine Ingredients: In a large bowl, gently combine the drained beans, corn, diced bell pepper, and red onion.
- Whisk Dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, chopped cilantro, and minced jalapeño (if using). Season with salt and pepper.
- Dress Salad: Pour about two-thirds of the dressing over the bean and vegetable mixture. Toss gently to coat. Add more dressing if desired.
- Add Avocado & Garnish: Just before serving, gently fold in the diced avocado. Serve in bowls, garnished with crumbled Cotija cheese and tortilla strips.
- Prep Time: 15 mins
- Cook Time: 0 mins