Description
Discover your new go-to healthy and flavorful meal with this vibrant Mexican Bean Salad Bowl. It’s packed with plant-based protein and fresh veggies, making it perfect for quick weeknight dinners or meal prep.
Ingredients
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 ½ cups sweet corn (fresh, thawed frozen, or drained canned)
- 1 red bell pepper, finely diced
- ½ small red onion, finely diced
- 1 jalapeño, deseeded and finely diced (optional, for heat)
- ½ cup fresh cilantro, chopped, divided
- 3 tablespoons fresh lime juice (from 1–2 limes)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- Optional garnishes: avocado, cotija cheese, sour cream, tortilla chips, pepitas
Instructions
- Prepare the Vegetables: Rinse and drain black and pinto beans. Finely dice red bell pepper, red onion, and jalapeño (if using). If using fresh corn, cut it off the cob; if frozen, thaw it completely; if canned, drain well. Finely chop cilantro.
- Combine Beans and Fresh Ingredients: In a large mixing bowl, gently combine the rinsed black beans, pinto beans, corn, diced red bell pepper, red onion, and jalapeño. Add half of the chopped cilantro.
- Whisk and Apply the Dressing: In a separate small bowl, whisk together lime juice, olive oil, honey/maple syrup, ground cumin, chili powder, garlic powder, salt, and black pepper until well combined. Pour the dressing over the bean and vegetable mixture. Add the remaining fresh cilantro.
- Assemble Your Bowls: Gently toss the salad until all ingredients are evenly coated. Taste and adjust seasonings as needed. Chill for at least 30 minutes for best flavor. Serve in individual bowls, garnished with avocado, cotija cheese, or other desired toppings.
- Prep Time: 15 mins
- Cook Time: 0 mins