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🌮 Mexican · Salad · Easy difficulty · Vegan

Mexican Bean Salad

A golden Mexican salad built around bean, seasoned with corn and avocado.

Prep time
5 min
Cook time
10 min
Total time
15 min
Servings
4
Calories
277 kcal
Protein
15 g
Carbs
15 g
Fat
17 g
Course
Salad

About this Mexican salad

Mexican Bean Salad is a Mexican salad built around canned beans. It takes about 15 min from start to finish, 5 minutes of prep and 10 minutes of cooking, and serves 4.

Cooking method: salad. Difficulty is rated easy. Vegan, and marked gluten-free in our data.

Good for: under 25 minutes, budget friendly, light & low calorie, everyday healthy.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 800 g canned beans, drained
  • 1 cup corn
  • 1 avocado
  • 1 red onion
  • 2 limes
  • Fresh coriander
  • 1 tsp chili powder
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Prepare the bean: cook, roast or slice it as needed, then let it cool slightly.

    Heat
    Off, no heat yet
    Look for
    Pieces are roughly the same size, so they all finish cooking together.
    Why it matters
    Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
    Avoid
    Cutting pieces of mixed sizes: small ones burn while big ones stay raw.

  2. Step 2. Combine the corn, avocado and red onion in a large bowl.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  3. Step 3. Whisk a dressing from olive oil, citrus or vinegar, salt and pepper.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  4. Step 4. Add the bean and dress lightly.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Toss gently and top with the limes, fresh coriander and chili powder.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  6. Step 6. Serve immediately while everything is crisp.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Dress just before serving to keep leaves crisp.

Equipment you will need

  • Large bowl
  • Whisk
  • Salad tongs

Nutrition per serving

Estimated per serving: 277 kcal, 15 g protein, 15 g carbohydrate and 17 g fat. Roughly 22% of the energy comes from protein, 22% from carbohydrate and 56% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Mexican Bean Salad

Substitutions and variations

  • Dress just before serving so the leaves stay crisp.
  • Swap the base for quinoa, bulgur or roasted potatoes to change the character of the dish.
  • Add chickpeas, eggs or grilled fish to turn it into a full meal.

Frequently asked questions about Mexican Bean Salad

How long does Mexican Bean Salad take to make?

It takes about 15 min in total: 5 minutes of prep and 10 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 277 kcal, with 15 g protein, 15 g carbohydrate and 17 g fat. These are estimates for the recipe's 4 servings.

Is Mexican Bean Salad gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.

How difficult is it to cook?

It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.

Can I make Mexican Bean Salad ahead or freeze it?

Best eaten fresh, because crisp or fresh textures do not survive storage. Prepare components ahead instead, and store leftovers in airtight containers for up to 2 days.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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