Mexican Bean Salad
A Three-Bean Mexican Bean Salad with Avocado that's both easy and healthy! Serve it as a make-ahead side dish to for feed a crowd or a dip for tortilla chips!
Servings: 10
Calories: 276kcal
Ingredients
For the Salad:
- 1 (15 ounce) can black beans
- 1 (15 ounce) can red kidney beans
- 1 (15 ounce) can white cannellini beans
- 1 (15 ounce) can sweet corn
- 1 red bell pepper, seeded and finely diced
- 2 jalapeños, seeded and finely diced
- 3 green onions, thinly sliced (white and green parts)
- ½ avocado, diced
For the Dressing:
- Juice of 2 limes
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 tablespoon minced Cilantro
- ¼ cup avocado or canola oil
Instructions
- Strain all of the beans and the corn over a colander in the sink and rinse under cool water until the grit has been washed away. Set aside to drain while you prepare the vegetables and make the dressing.
- To make the dressing, in a large mixing bowl, combine lime juice, vinegar, sugar, salt, chili powder, cumin, garlic powder, and cilantro. Very slowly, drizzle the oil, whisking constantly.
- Add all of the salad ingredients to the bowl and toss to combine. You can serve right away, but preferably, transfer to the refrigerator to marinate for at least 3 hours or overnight.
Nutrition
Calories: 276kcal | Carbohydrates: 41g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 706mg | Fiber: 11g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 3.9mg