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Vibrant and refreshing with a satisfying fiesta of flavors in every bite, this Mexican bean salad recipe is a celebration of simplicity. Featuring a trio of beans mingling with crisp peppers, sweet corn, juicy tomatoes, and creamy avocado all tossed in a honey-kissed, tangy lime vinaigrette, this 3 bean salad brings the deliciousness. Best of all, you’ll need just 15 minutes and simple ingredients to make it!

“Best bean salad EVER! Perfect pair for all the things we’re grilling this summer!”

– AMY
Action photo of a spoon serving Mexican three bean salad from a white serving bowl.

Update: This recipe was originally published in July 2019. I made updates to the post below to include more information about making this Mexican salad with beans recipe.

Hi, friends! If you are a fan of beans and quick, refreshing salads—sans the lettuce—say hello to your new favorite dish. Super easy to make and delightfully delicious, I have a feeling this 3 bean Mexican salad is about to become a repeat:

Table of Contents

About this Mexican bean salad 

Beautifully bold, vibrantly colorful, and protein-packed to boot, this Mexican bean salad is a masterpiece that’s as easy to make as it is delicious to eat!

Imagine: a medley of tender, creamy beans mixing with crunchy peppers, sweet corn, juicy tomatoes, rich chunks of avocado, and a scattering of cilantro, all tossed in a silky, zippy, honey and lime-kissed vinaigrette dressing. Fresh, hearty, packed with delightful flavor and texture, this 3 bean Mexican salad is about to become your new secret weapon for effortless meal preps and culinary entertaining.

Ready in just 15 minutes and made with easy-to-find (and pronounce) ingredients, this salad is perfect for Taco Tuesdays, barbecues, picnics, make-ahead lunches, and every meal in between!

If you’re looking for more side dishes using a can of beans, check out these reader favorites next: Brown Sugar and Bacon Baked Beans and Black Beans Cuban.

Why you’ll love this recipe

  • Boldly Flavorful. The combination of creamy beans, crisp bell peppers, juicy tomatoes, sweet kernels of corn, rich avocado, fresh herbs, and zest dressing is seriously delicious. Each bite is a perfect blend and harmony of textures and flavors.
  • Fast and Fuss-Free. Ready in just 15 minutes or less, this no-cook Mexican bean salad recipe it’s a quick and easy recipe that requires minimal effort for maximum flavor. 
  • Meal-Prep Friendly. This three bean salad gets better with time, allowing the flavors to marry and meld together beautifully. 
  • Endlessly Customizable. Keep things simple with just a trio of beans and dressing, toss in pepitas for crunch, add jalapenos for heat, or swap cheeses (and more!) to make this dish your own.
  • All Season Recipe. Delightful next to chimichurri steaks during the summer and tasty alongside pork carnita tacos in the winter, this salad suits any occasion.
Overhead photo of canned black beans, pinto beans, and white beans draining in a colander.

Ingredients for 3 bean Mexican salad 

A classic American bean salad is typically made with a blend of green beans, kidney beans, and wax beans or garbanzo beans. However, a Mexican-style salad utilizes black beans, kidney beans, and white beans instead. Make sure you grab low-sodium beans or learn how to make dried beans and use those so you can control the level of saltiness.

  • Black Beans. Mild and earthy in flavor, these are a must for classic flavor.
  • Pinto Beans. Slightly nutty and mild in flavor, pintos lend a meaty bite.
  • Cannellini Beans. Mild and buttery in flavor, white beans are excellent at soaking up the flavorful dressing. Swap: Nutty garbanzo beans work too.
  • Corn. Provides a pop of color and sweetness. I like to use fresh grilled cobs in the summer, but thawed frozen corn is perfect in the winter.
  • Shallot. Adds a delicate, yet sharp onion bite and a hint of garlicky flavor. Swap: red onion
  • Bell Pepper. I like to use sweet red bell pepper; however, you can use green bell pepper if you prefer earthy flavor.
  • Cherry Tomatoes. Gives juicy bursts of sweetness.
  • Fresh Cilantro. Lends fresh and bright herbaceous flavor. Swap: Fresh parsley works if you’re averse to cilantro.
  • Avocado – Optional. For creamy richness. Just make sure to add the avocados just before serving.
  • Jalapeno – Optional. For a spicy kick. 

Dressing ingredients

  • Lime. Fresh lime juice is best. Swap: lemon juice
  • Red Vinegar. Provides tangy depth of flavor.
  • Honey. A little sweetness helps balance out the tangy vinegar and acidic lime. Swap: Agave works great, too.
  • Garlic. Lends a punch of aromatic flavor.
  • Spices. A combination of ground cumin, chili powder, kosher salt, and ground black pepper provide warming, spicy, and overall flavor—respectively.
  • Olive Oil. Ties the dressing together and provides silky richness. 

Recipe variations

  • Say Cheese. I personally love to garnish the top of this bean salad with crumbled cotija cheese for touch of salty, creamy richness.
  • Add Protein. Top your beans with grilled chicken, sliced steak, roasted shrimp, or even tofu for a heartier dish.
  • Incorporate Crunch. Toss in a handful of toasted pepitas (pumpkin seeds) or crushed tortilla chips just before serving.
Angled action photo of Mexican dressing being poured over beans and chopped veggies in a large mixing bowl.

How to make bean salad Mexican Style

This versatile, Mexican side dish is simple to prepare and perfect for quick weeknight dinners, easy lunches, potlucks, picnics and parties!

  1. Prepare the vinaigrette dressing.  Add cilantro, vinegar, honey, garlic, cumin, chili powder and olive oil to the bowl of a food processor or blender. Season with salt and pepper and then process until smooth.
  2. Make the salad. In a large bowl, combine beans, corn, shallots, bell peppers, and jalapeño. Next, grab a spoon and mix the ingredients well.
  3. Add the dressing.  Pour half of the dressing over the bean mixture and stir to combine.
  4. Refrigerate – Optional.  Refrigerate for at least 30 minutes, preferably 1 hour, or overnight to allow the flavors to develop.
  5. Serve.  When ready to serve, add in the avocado and gently mix together. Taste and add more dressing or seasoning (salt and pepper) as desired. Garnish with optional additions and serve!

Chef expert tips for perfect results every time!

  • Rinse and Drain Beans Well. Make sure you rinse and drain the canned beans well to remove excess starch and prevent a mushy salad.
  • Dress Twice. For the best flavor, you’ll want to dress the Mexican bean salad twice. Add half the dressing before chilling, then add more dressing to taste just before serving.
  • Let it Chill. If you’re looking for the most flavor, you’ll need to refrigerate the salad for at least 30 minutes before serving. The chill time gives the flavors a chance to merry and meld together beautifully.
  • Taste and Adjust. After chilling, give the Mexican 3 bean salad a taste and add more dressing, a squeeze of lime juice, or kosher salt as needed.
  • Add Avocado Last. If you’re wanting to add avocado to the salad, be sure to peel, dice, and add the avocado just before serving to prevent browning.
  • Use Fresh Herbs. A generous sprinkle of chopped cilantro lends a burst of fresh herbaceous flavor, so I don’t recommend skipping it. But, you can use parsley if you’re not a fan of fresh cilantro.
  • Serve Chilled. This Mexican bean salad recipe is best enjoyed cold or chilled.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. But, if you have a question you’d like answered, please drop them in the comments section below!

Can I use dried beans?

Absolutely! When properly cooked, dry beans will provide the best results as they’re better at absorbing flavor and they have a firmer, yet deliciously creamy texture that canned unfortunately just can’t touch. However, canned beans are terrific if you’re looking for convenience!

Is this salad spicy?

This recipe as written is mildly spicy. However, you can make it not spicy at all by leaving out the jalapeños. And, you can make it more spicy by leaving the seeds and ribs in the jalapeños or by adding hot sauce.

Can I make this recipe in advance?

Bean salads actually taste best when they’re made in advance, so they’re fantastic for meal prepping. If you’re looking for the best flavor, you can make the salad a few hours or 24 hours in advance. However, if you’d like to make this Mexican bean salad recipe more than a day in advance, you can! Just be sure to drain the excess dressing from the salad after about 4 to 5 hours. And then when ready to serve, toss the beans with more reserved dressing.

Close-up photo of three bean salad with corn, tomatoes, avocado, and a Mexican vinaigrette dressing.

Serving Mexican three bean salad

Common serving suggestions

Unique serving ideas

  • Protein Topper. Use the beans as a topping or garnish dolloped over salmon, chicken, or steaks.
  • Make it a Mexican Buddha Bowl. Mix the three bean mexican salad with quinoa or Mexi Cauli Rice and top with your protein of choice. Then tuck in a little mexican cabbage slaw recipe for a flavorful, protein-packed meal.
  • Stuff in Lettuce Wraps. Make it a hearty vegetarian entree by scooping the bean salad into lettuce cups. And then top with micro greens for freshness.
  • Summer Barbecue. This colorful bean salad is the perfect addition to outdoor picnics and barbecues alongside bean burgers, beef hamburgers, and bacon wrapped hot dogs.

Storing leftovers

  • Refrigerator storage: Leftover 3 bean salad will keep in an air-tight container in the fridge for up to 4 days. For best taste, do not add the avocado until ready to eat.
  • Freezing instructions: Unfortunately, freezing isn’t recommended due to texture changes.
  • Reheating: Not applicable. This recipe for Mexican salad with beans is meant to be enjoyed chilled or at room temperature.
Close-up photo of Mexican three bean salad made with corn, cherry tomatoes, avocado, and crumbled cheese.

Quick, colorful, fresh, and full of fabulous flavor, this Mexican three bean salad is everything you could want in a side dish. Made with pantry-friendly ingredients and zero cooking, it’s a recipe you’ll turn to again and again! If you’re ready to bring a fiesta to your table, try this bean salad recipe and let the flavors do the talking. Just don’t forget to share your creations in the comments or tag me on social media.

Until next week, friends, cheers! To stellar sides!

Cheyanne

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More recipes for bean salads

Overhead photo of Mexican bean salad with corn and tomatoes in a large white bowl with a spoon inserted into the beans.

Mexican Bean Salad

5 from 7 votes
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 15 minutes
Servings: 10 servings
Print Recipe Pin Recipe
Vibrant and refreshing with a satisfying fiesta of flavors in every bite, this Mexican bean salad is a celebration of simplicity. Featuring a trio of beans mingling with crisp peppers, sweet corn, juicy tomatoes, and creamy avocado all tossed in a honey-kissed, tangy lime vinaigrette, this 3 bean salad brings the deliciousness. Best of all, you'll need just 15 minutes and simple ingredients to make it!

Equipment

  • 1 Large Bowl – for making the bean salad
  • 1 2-Cup Glass Measure with a Whisk OR Food Processor – for making the dressing

Ingredients 

  • 1 (15 ounce) Can Cooked Black Beans – drained & rinsed (SEE NOTES)
  • 1 (15 ounce) Can Cooked Kidney Beans – drained & rinsed (SEE NOTES)
  • 1 (15 ounce) Can Cooked Cannellini Beans – drained & rinsed (substitute: Garbanzo Beans) (SEE NOTES)
  • 1 ¼ Cup Cooked Corn Kernels – fresh or frozen & thawed (about 2 ears of corn)
  • 1 large Shallot – finely diced
  • 2 small Red Bell Peppers – stem/seed & cored removed and small diced (about 1/3 cup)
  • 1 medium Jalapeno – stem/seed & core removed and finely diced
  • Optional Mix-Ins Diced Hass Avocado, Halved Grape or Cherry Tomatoes, Crumbled Queso Fresco or Cotija Cheese, Fresh Cilantro

Honey Lime Vinaigrette Dressing

Instructions

  • Start Mexican Bean Salad: To a large bowl, add the black beans, pinto beans, white beans, corn kernels, shallots, bell peppers, and jalapeno.
    Grab a spoon and mix the ingredients until well combined. Then set the bowl aside.
  • Make the Salad Dressing: To a glass measure, mixing bowl, or food processor bowl, add the cilantro, lime juice, vinegar, 1 1/2 tablespoons honey, garlic powder, cumin, chili powder, and 1/3 cup of olive oil. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
    Grab and whisk and stir or cover the food processor and blend until the dressing is smooth and emulsified.
    Then, taste the dressing and adjust it to suit your tastebuds.
  • Add Half the Dressing to Salad: Pour half of the dressing over the Mexican bean salad. Grab a spoon and toss the ingredients well to combine.
  • Optional, but Recommended – Chill: Cover the bowl with plastic wrap and place into the refrigerator. Let the beans salad chill for at least 30 minutes or up to overnight.
  • Add Optional Mix-ins; Adjust Taste: When ready to serve, add the avocados tomatoes, crumbled cheese, and any mix-ins you love. Grab two salad spoons and very gently toss and mix the salad, being careful not to mash the avocados.
    Taste the three bean salad and add more dressing and seasonings as needed.
  • Garnish and Serve 3 Bean Mexican Salad: Garnish the bean salad with fresh cilantro and serve with lime wedges on the side. Enjoy!

Notes

  1. Beans: I recommend using low-sodium canned beans so you can control the saltiness of this dish. And, make sure you rinse and drain the beans well. Canned beans contain starch plus salt in the canning liquid. The liquid will alter both the taste and look of this salad.
  2. Corn: I like to use fresh corn if it is in season. To quickly and easily cook fresh kernels of corn, sauté it—I’ve included directions on how to sauté corn below.
  3. Chilling Time: Make sure you allow the bean salad (minus avocado, cherry tomatoes, and any fresh herbs) to sit in the refrigerator for at least 30 minutes prior to serving. The beans need time to soak up the dressing and become flavorful!
  4. Storage: Leftovers are delicious. Store the leftover three bean salad in an air-tight container in the refrigerator for 3-4 days.
  5. Recipe Serves: 8-10 people
  6. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  7. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
How to Sauté Fresh Corn:
  • Melt ½ tablespoon of unsalted butter in a large skillet over medium-high heat.
  • Add corn to the pan and sauté, stirring occasionally, until tender, about 4 minutes.
  • Remove corn from heat and season generously with salt and pepper.
  • Tip: Make sure you do not overcook corn! You want the corn to still be crisp, and not mushy.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 98kcal    Carbohydrates: 8g    Protein: 1g    Fat: 8g    Saturated Fat: 1g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 5g    Sodium: 4mg    Potassium: 107mg    Fiber: 1g    Sugar: 4g    Vitamin A: 657IU    Vitamin C: 24mg    Calcium: 7mg    Iron: 0.4mg
Course: Salad, Side Dish
Cuisine: Mexican

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