Kitchen notes · a little help before you start

Mexican Bean Salad Recipe

Name: Mexican Bean Salad Recipe
Total time: 45 min
Yield: 8
Ingredients: 1 each 15 ounce can kidney beans (drained and rinsed) (Source: 1 15 ounce can kidney beans (drained and rinsed)); 1 each 15 ounce can black beans (drained and rinsed) (Source: 1 15 ounce can black beans (drained and rinsed)); 1 each 15 ounce can cannellini beans (drained and rinsed) (Source: 1 15 ounce can cannellini beans (drained and rinsed)); 1 each medium green pepper (chopped) (Source: 1 medium green pepper (chopped)); 1 each medium red pepper (chopped) (Source: 1 medium red pepper (chopped)); 1 cup frozen corn (thawed) (Source: 1 cup frozen corn (thawed)); ½ cup minced cilantro (Source: ½ cup minced cilantro); ¼ cup minced red onion (Source: ¼ cup minced red onion); ¼ cup crumbled cotija or feta cheese (Source: ¼ cup crumbled cotija or feta cheese); 2 tablespoons white wine vinegar (Source: 2 tablespoons white wine vinegar); 2 tablespoons lime juice (Source: 2 tablespoons lime juice); 1 tablespoon honey (Source: 1 tablespoon honey); ½ teaspoon chili powder (Source: ½ teaspoon chili powder); ½ teaspoon cumin (Source: ½ teaspoon cumin); ½ teaspoon salt (Source: ½ teaspoon salt); 1 each small garlic clove (finely minced) (Source: 1 small garlic clove (finely minced)); ¼ cup olive oil (Source: ¼ cup olive oil)

Mexican Bean Salad Recipe is made with 15 ounce can kidney beans, 15 ounce can black beans, and 15 ounce can cannellini beans.

Prep: 15 min
Total: 45 min
Original yield: Serves 8
Ingredients: 17 listed

Make it part of your week

Estimating…

SaladsTex-MexSidesBeans & lentilsMexicanPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Sides
Primary protein: Beans & lentils
Cuisine: Tex-Mex · Mexican
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Salads

A few quick notes

1. Allow for chilling

Include the chilling step when deciding when to start.

2. Prepare the dressing

Mix and add the dressing at the steps specified.

3. Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

Get to know the ingredients

15 ounce can kidney beans (drained and rinsed)

In the method: In a large salad bowl, add the beans, green and red pepper, corn, cilantro, red onion, and cotija cheese.

15 ounce can black beans (drained and rinsed)

In the method: In a large salad bowl, add the beans, green and red pepper, corn, cilantro, red onion, and cotija cheese.

15 ounce can cannellini beans (drained and rinsed)

In the method: In a large salad bowl, add the beans, green and red pepper, corn, cilantro, red onion, and cotija cheese.

The last little job

Finish as directed

If you're not in a hurry, let the salad chill in the fridge for 30 minutes so the flavors have time to develop.

A few questions you might have

What should I prepare first?

Start with this step: Start by making the dressing.

Which preparation step should I plan for?

Include the chilling step when deciding when to start.

What happens at the end?

If you're not in a hurry, let the salad chill in the fridge for 30 minutes so the flavors have time to develop.

How do I plan the ingredient amounts?

This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Beans: Any kind of beans will work in this recipe, so use what you like or have on hand. Spice: If you want a spicy bean salad, add a chopped jalapeño. Honey: Most bean recipes call for sugar, but I prefer honey, as it emulsifies the dressing, allowing it to stick better to the beans. Storage: This salad will keep for 5 days in a sealed container in your fridge. I don’t recommend freezing it.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: theendlessmeal.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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