Mexican Dense Bean Salad

Why You'll Love This Recipe

• Tastes great! This simple recipe lets the veggies shine, and is pulled together with an easy homemade dressing designed to bring some zing to this salad, thanks jalapeno lime dressing! Canned pinto and black beans, along with corn, form the base of this salad, to which I recommend adding diced red onion, bell pepper, and jalapeno. And most definitely mix in fresh tomatoes!
• Easy to prepare. Other than some veggie prep - dicing up onions, peppers, and tomatoes - this is one of those "toss it in a bowl and mix" type recipes. I recommend using my super simple Jalapeno Lime Dressing, which requires minimal ingredients, but does require a food processor or blender to execute - because you're blending a fresh jalapeno right into the dressing.
• Endlessly customizable. Add sliced black olives. Add minced garlic, or sprinkle with garlic salt. Make it spicier with the addition of cayenne pepper. Use a pre-made dressing in a pinch. Sprinkle cotija or feta cheese on top before serving. There are so many slight tweaks you can make to this recipe to make it suit your tastes - and accommodate the time you're willing to spend in the kitchen putting it all together.

If you're looking for other great cold salad recipes that are on the zesty side, then you should check out this Top Ramen Salad, this Spicy Marinated Tomato Salad, and this Watermelon Feta Salad.

Ingredients

• Canned pinto beans - Drain and rinse a 15-ounce can of pinto beans. You could also use canned great northern or navy beans in a pinch.
• Canned black beans - Drain and rinse a 15-ounce can of black beans; this is especially key for black beans as the liquid they come in is very dark and will taint the resulting color of the salad if not properly rinsed off.
• Green bell pepper - A medium-sized, finely diced green bell pepper adds color and crunch (approximately ¾ - 1 cup diced). Feel free to swap in red, yellow, and/ or orange bell pepper here as desired.
• Red onion - Red onion is nice for color and flavor here, but swap in white or yellow if you're so inclined. I used ½ of a medium-sized onion, which works out to around ½ cup diced.
• Jalapeno - If you use my suggested jalapeno lime dressing, and I hope you do, you could leave the jalapeno out to keep the heat in check. I like the additional heat and texture, so I include one diced jalapeno in the salad as well. Remove the seeds and pith to keep the heat down.
• Corn - Drain and rinse a 15-ounce can of corn to add sweetness and fun textural pops. I opted for a fire-roasted variety. You could also use fresh grilled or roasted corn.
• Tomatoes - I like using cherry or grape tomatoes, the fresher the better! You'll need around 1 pound halved or quartered. But you can also dice up a Roma or Better Boy instead.
• Jalapeno Lime Dressing - Check out the recipe card below for the ingredient amounts, but you'll need fresh-squeezed lime juice, fresh jalapeno, ground cumin, salt, garlic powder, dried basil, and extra virgin olive oil (use a good quality EVOO with a mild flavor).

Makes 6 ½ cups of bean salad; serves 6.

A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!

Variations & Suggested Additions

Vegetables, Fruits & Herbs

• Garlic (minced or roasted) - Adding a fresh minced garlic clove adds depth, but use restraint - just 1 or 2 cloves should suffice. A roasted clove or two is a great way to add garlic flavor but keep it mellow.
• Avocado (diced) - I recommend adding diced avocado right before serving to add creaminess. If you add avocado to the entire salad right away, please know that the avocado will start to discolor rapidly and should be eaten within 24 hours.
• Cilantro (chopped) - I would be remiss if I didn't mention cilantro, but if you don't like it, try adding parsley instead for freshness.
• Mango or pineapple (diced) - Adds a lovely fresh sweetness that fits the Mexican flavor profile.

Acid & Seasoning

• Red wine vinegar or apple cider vinegar - Lime juice brings the acidic tang, but if you want more, consider adding a splash or two of a milder vinegar like red wine or apple cider.
• Honey or agave - A drizzle helps balance acidity and heat.
• Salt & black pepper - As always, season to suit your tastes. Start with a few shakes, then taste and adjust as you go along.
• Crumbly cheese - Cotija or feta to garnish for the win! Or even Parmesan adds a nice umami and saltiness.

Textural Add-ins

• Toasted pepitas  - This salad has plenty of crunch, but add more along with some welcome nuttiness with pumpkin seeds.
• Black olives - Cut them in half or slice them thin, but I love a buttery black olive and think they bring a nice balance.
• Pickled red onions - Go a step further and pickle the red onions first for a sweet-tart bite.

Dressing Alternatives

If you'd rather not opt for the recommended jalapeno lime dressing, try one of these other homemade options. I've also included a few store-bought ones if you're short on time.

Homemade Dressings

These easy homemade dressings lend similar flavor profiles to the recommended Jalapeno Lime Dressing, but bring a touch of creaminess.

• Creamy Salsa Dressing - Sour cream and store-bought salsa make up the base of this dressing, lending south of the border flavors and creaminess to this salad.
• Chipotle Lime Sauce - This simple sauce is thin enough to be a great salad dressing - it's zesty, smoky, and slightly creamy.
• Creamy Jalapeno Sauce - A thicker sauce with bold flavors, featuring fiery jalapeno and vibrant spring onion to lead the flavor charge.

How to Make Mexican Dense Bean Salad - Directions

This recipe is *mostly* just veggie prep, with a quick pit-stop to make a blended homemade dressing.

1. Step 1: Prepare dressing by adding all ingredients to a food processor or blender, and pureeing until well combined, 30-45 seconds.

2. Step 2: Uniformly dice the peppers, onion, and jalapeno, and drain the corn and beans. Halve or quarter the cherry tomatoes, depending on size. Add all ingredients to a bowl (EXCEPT tomatoes), including dressing.

3. Step 3: Add tomatoes right at the end; they are more delicate than the other ingredients and should be stirred minimally.

4. Step 4: Stir to combine. Refrigerate for 2 hours before serving. Best eaten within 24 hours.