This easy and healthy Mexican bean salad is perfect for picnics and potlucks. It combines two types of beans, crisp vegetables, creamy avocado and a bright lime-chipotle dressing. Dairy-free, gluten-free and vegetarian, with a vegan option.

This Mexican bean salad was originally published in April 2013 and updated on May 21, 2019 with new photos, text and a revised recipe.

Fresh, simple and full of flavor, this Southwest-inspired black bean salad is ideal for warm-weather meals and gatherings.

Hosting a party, potluck or barbecue? This colorful salad is an easy go-to.

It combines black beans and kidney beans with a generous mix of crunchy vegetables for satisfying texture and brightness.

You’ll find tomatoes, bell pepper, corn, cilantro and creamy avocado—everything that makes a vibrant summer salad.

A honey-lime-chipotle dressing brings tang, a touch of sweetness and a subtle smoky heat that lifts the whole dish.

Make it ahead: the salad keeps well and is tasty chilled or at room temperature, which makes it perfect for meal prep and entertaining.

Light, fresh and ready for summer gatherings—this salad is easy to assemble and even easier to enjoy.

How to Make Mexican Bean Salad

This healthy bean salad takes about 25 minutes to prepare and is straightforward to make. Overview:

Cook the corn. Use fresh or frozen kernels and sauté in a skillet until tender and lightly browned.

Chop the vegetables. Dice tomatoes and bell pepper, slice green onion, chop cilantro and cube the avocado just before serving.

Toss everything together. Combine the cooked corn, beans and chopped vegetables in a large bowl.

Dress the salad. Whisk together the dressing ingredients and toss with the salad. Adjust seasoning and enjoy.

Tips & Tricks

1. This salad is great year-round, but it’s best when tomatoes are at their peak—typically in warm weather.
2. Adjust ingredient amounts to suit your taste. Add more or less of any vegetable or herb as you prefer.
3. The dressing contains chipotle for smoky heat. Start with a small amount and increase to suit your spice tolerance.
4. The flavors meld with time, so making the salad a few hours ahead improves the overall taste. Add avocado shortly before serving to keep it fresh.

Make Ahead Instructions & Storage

You can prepare the entire salad except for the avocado in advance. Toss the beans, cooked corn and vegetables with the dressing, then store in an airtight container in the refrigerator. Stir in diced avocado just before serving.

Stored properly, the salad will keep for three to four days.

Ingredients

• For the salad: 2 teaspoons olive oil; 1 ½ cups fresh or frozen corn kernels; 1 medium red bell pepper, chopped; 1 pint cherry tomatoes, halved (quarter if large); ½ cup lightly packed fresh cilantro leaves, chopped; ½ cup thinly sliced green onion; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can dark red kidney beans, drained and rinsed; 1 large ripe avocado, diced (add before serving).
• For the dressing: ¼ cup olive oil; 1 tablespoon fresh lime juice; 1 tablespoon honey* (or maple syrup to make vegan); 2 teaspoons minced chipotle peppers in adobo sauce (adjust to taste); ½ teaspoon fine sea salt; ¼ teaspoon pepper.

Instructions

For the salad:

1. Heat olive oil in a medium-large skillet over medium heat. Add corn kernels and cook 6–8 minutes until tender and beginning to brown. Transfer to a large bowl.
2. Add bell pepper, tomatoes, cilantro, green onion, black beans and kidney beans to the bowl. Toss gently to combine.

For the dressing:

1. Whisk together the olive oil, lime juice, honey (or maple syrup), minced chipotle, salt and pepper until smooth. Pour over the salad and toss gently to coat. Taste and adjust salt or chipotle as needed. Stir in diced avocado just before serving.

Additional Side Dish Recipes You Might Enjoy

• Roasted Three Bean Salad with Tomatoes
• Roasted Broccoli Salad with Blueberries
• Dairy Free Potato Salad
• Balsamic Chickpea Salad
• Dairy Free Coleslaw (No Mayo)

Did you make this recipe? Rate and review it below — feedback is always appreciated!

Mexican Bean Salad

Yield:
about 6 to 8 servings

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

This easy and healthy Mexican bean salad is wonderful for picnics and potlucks, featuring two kinds of beans, crisp vegetables, avocado and a lime-chipotle dressing. Dairy-free, gluten-free and vegetarian with a vegan option.

Ingredients

For the salad:

• 2 teaspoons olive oil
• 1 ½ cups fresh or frozen corn kernels
• 1 medium red bell pepper, chopped
• 1 pint cherry tomatoes, halved (quartered if large)
• ½ cup lightly packed fresh cilantro leaves, chopped
• ½ cup thinly sliced green onion
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 large ripe avocado, diced (add before serving)

For the dressing:

• ¼ cup olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon honey* (or maple syrup to make vegan)
• 2 teaspoons minced chipotle peppers in adobo sauce (adjust to taste)
• ½ teaspoon fine sea salt
• ¼ teaspoon pepper

Instructions

For the salad:

1. Add the olive oil to a medium-large skillet set over medium heat. When hot, add the corn kernels and cook about 6–8 minutes until tender and starting to brown. Add to a large bowl.
2. To the bowl, add bell pepper, tomatoes, cilantro, green onion, black beans and kidney beans. Toss gently to combine.

For the dressing:

1. Whisk together all dressing ingredients until smooth. Pour into the bowl with the vegetables and beans and toss gently to combine. Taste and season with additional salt and pepper as desired. Stir in avocado just before serving.

Notes

*To keep this salad vegan, use pure maple syrup instead of honey.

**If you are gluten-free, check the ingredients on your chipotle peppers in adobo—some brands may contain wheat.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 227
Total Fat: 11g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 0mg
Sodium: 339mg
Carbohydrates: 26g
Fiber: 7g
Sugar: 6g
Protein: 7g

Nutrition data shown is an estimate and is for informational purposes only.