Mexican Bean Salad is perfect for summer picnics and parties that you can make the night before. The festive colors & delicious taste are sure to be a hit.
You might also like this easy bean salad dip!
Once more I have thank my lovely sister in law Gayle for this recipe. I’m not sure where she got it or if she just created it on her own but I do know it’s delicious and easy to make and we’ve all been making Gayle’s Mexican Bean Salad for years. It’s colorful, tasty and just the perfect salad to have at your next picnic or party because everyone loves it.
Mexican Bean Salad Ingredients
The ingredients are basically beans, corn, peppers, onions and cilantro tossed in a Mexican vinaigrette. A note on the cilantro: If you don’t like cilantro you can always substitute basil or parsley or both. I like the vinaigrette on it’s own as it’s got some lime, garlic and cumin and tastes delicious. I used canned beans and Trader Joe’s frozen roasted corn.
Just chop up a few veggies and whisked the dressing and you are done. Quick and easy like most of my recipes. You can make this the night before and it will taste even better which is helpful when you are having a party.
And you don’t have to save this for a party obviously. We ate it for dinner and had some leftovers for the weekend. You could even add some chicken or shrimp to make it more of a meal.
Quick & Easy Mexican Bean Salad
So I hope you enjoy Gayle’s Bean Salad as much as we do! I also have a veggie & bean dip that you eat with chips and is a great appetizer to take to a party. For more quick & easy summer salads scroll down to see some of my favorites.
Mexican Bean Salad
- 1 cup corn, frozen or canned
- 1 can black beans
- 1/2 red onion
- 1 cup chopped sweet peppers
- 1/2 cup of cilantro chopped (can substitute parsley or basil)
- 1/4 cup lime juice
- 1/2 cup olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 teaspoon crushed garlic
- dash of cayenne
Cook frozen corn according to directioins. Let cool.
Drain and rinse the black beans and add to a large bowl.
Add your corn, peppers, onions and cilantro and mix well.
In a separate bowl whisk the lime juice, olive oil, cumin, garlic, salt and cayenne.
Add dressing to the salad and toss well.
Can be made the night before.
If you are not a fan of cilantro you can substitute parsley and/or basil.
More summer salads to try!