Overhead image of loaded Mexican bean salad topped with sliced avocado.
Print Recipe
5 from 2 votes

Easy Bean Salad Recipe

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.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American, Mexican
Keyword: Bean Salad, Mexican Bean Salad
Servings: 8 servings
Calories: 257kcal
Author: Jessica Randhawa

Ingredients

  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1/2 red onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, cored, seeded, and diced
  • 1 jalapeño, seeded and minced
  • 1 cup sweet corn, fresh, frozen, or canned
  • 10 ounces cherry tomatoes, halved or quartered
  • 1 cup green onions, chopped
  • 1/2 cup fresh cilantro, chopped, plus more for serving
  • Sliced avocado, for serving

For the Vinaigrette

Instructions

  • 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.

Notes

  • Leftovers will keep for up to 4 days when stored in a sealed container and in the refrigerator. 

Nutrition

Calories: 257kcal | Carbohydrates: 33g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 239mg | Fiber: 13g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 36mg | Calcium: 24mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.