This fresh and delicious Bean Salad Recipe comes together in less than 15 minutes and is super easy to make! Filled with four different kinds of beans, crunchy vegetables, sweet corn, ripe tomatoes, and drizzled with a zesty red wine vinaigrette, everyone will love this colorful vegan and gluten-free Mexican Bean Salad.
Combine Bean Salad Ingredients. In a large salad bowl combine the rinsed and drained beans, red onion, celery, red bell pepper, jalapeño, sweet corn, cherry tomatoes, green onion, and fresh cilantro. Gently mix to combine.
Mix together the vinaigrette. In a separate, smaller bowl, whisk together the ingredients for the vinaigrette. Season with additional salt and pepper, to taste.
Mix everything together. Drizzle the vinaigrette over the bean salad and thoroughly mix to combine. Cover and refrigerate for two hours to overnight before serving (time allowing) to let "marinate" and enhance flavor.
Serve. Serve garnished with fresh cilantro or sliced avocado, or with grilled or baked chicken for a protein-packed meal.
Leftovers will keep for up to 4 days when stored in a sealed container and in the refrigerator.