Description
A vibrant and refreshing Mexican Bean Salad loaded with colorful vegetables and beans, tossed in a zesty lime and olive oil dressing seasoned with taco spices. This no-cook salad is perfect for a quick, nutritious side dish or a light meal, offering a hearty combination of flavors and textures.
Ingredients
Scale
Dressing
- 1/4 cup olive oil
- 1/3 cup lime juice
- 1 teaspoon taco seasoning (homemade or store-bought)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Salad
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8 ounce) can corn kernels, rinsed and drained
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 avocado, peeled, pitted and diced
- 6 green onions, thinly sliced
- 4 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the Dressing: In a large salad bowl, whisk together olive oil, lime juice, taco seasoning, garlic powder, and salt until fully combined, creating a flavorful dressing base for the salad.
- Add Salad Ingredients: Add rinsed kidney beans, black beans, corn kernels, chopped tomatoes, red and green bell peppers, diced avocado, sliced green onions, and chopped cilantro (if using) to the dressing in the bowl.
- Toss and Serve: Gently toss all ingredients together until the salad is evenly coated with the dressing. Serve immediately chilled for the best refreshing taste.
Notes
- Use fresh lime juice for the best flavor and acidity balance.
- Rinse canned beans well to reduce sodium content.
- For extra heat, add chopped jalapeño or a pinch of cayenne pepper to the dressing.
- This salad can be stored covered in the refrigerator for up to 2 days, but avocado may brown slightly.
- Optional cilantro adds a fresh herbal note but can be omitted if preferred.
