This easy, healthy Mexican bean salad is perfect for picnics and potlucks. Made with two kinds 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, notes and a revised recipe.
Fresh, flavorful and effortless, this southwest-inspired black bean salad is ideal for warm-weather meals.
Hosting a barbecue, potluck or picnic? This vibrant salad travels well and makes a great side or light main.
Loaded with black beans and kidney beans plus crisp, colorful vegetables, it satisfies both in taste and texture.
We include tomatoes, bell pepper, corn, cilantro and avocado for a lively mix.
Everything is brought together by a bright honey-lime chipotle dressing—tangy, slightly sweet and gently smoky.
The salad can be prepared ahead and is delicious chilled or at room temperature, making it perfect for entertaining or packed lunches.
Light, colorful and easy to make, it’s a go-to for summer gatherings.
How To Make Mexican Bean Salad
This healthy bean salad takes about 25 minutes from start to finish and is simple to prepare. Overview:
Sauté the corn. Use fresh or frozen kernels and cook in a skillet until tender and slightly browned.
Chop the vegetables. Dice tomatoes and bell pepper, slice green onions, chop cilantro and cube ripe avocado.
Toss everything together. Combine the cooked corn, beans and vegetables in a large bowl.
Add the dressing. Whisk the lime, oil, honey (or maple syrup to make it vegan) and chipotle, pour over the salad and toss gently. Serve chilled or at room temperature.
Tips & Tricks
- This salad shines when tomatoes are at their best, so it’s especially great in summer.
- Adjust ingredient amounts to suit your taste—more cilantro, less chipotle, or extra avocado are all fine.
- The dressing has a gentle smoky heat from chipotle. Reduce or omit it if you prefer milder flavors.
- Flavors meld over time, so if possible prepare the salad a few hours ahead and chill it before serving for the best results.
Make Ahead Instructions + How To Store
You can make the salad in advance except for the avocado. Combine all ingredients except the avocado, toss with the dressing, and store in an airtight container in the refrigerator. Add diced avocado just before serving.
Stored this way, the salad keeps well 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 (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 just before serving)
For the dressing:
- ¼ cup olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey* (or pure maple syrup for a vegan option)
- 2 teaspoons minced chipotle peppers in adobo sauce** (adjust to taste)
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
Instructions
For the salad:
- Add the olive oil to a medium-large skillet over medium heat. When hot, add the corn kernels and cook 6 to 8 minutes until tender and starting to brown. Transfer to a large bowl.
- To the bowl, add the bell pepper, tomatoes, cilantro, green onion, black beans and kidney beans. Gently toss to combine, then fold in diced avocado just before serving.
For the dressing:
- Whisk together the olive oil, lime juice, honey (or maple syrup), minced chipotle, sea salt and pepper until smooth. Pour over the salad and toss gently to coat. Taste and adjust seasoning if needed.
Notes
*To keep this salad vegan, substitute pure maple syrup for the honey.
**If you need to avoid gluten, check labels on chipotle peppers in adobo sauce as some brands may contain wheat.
Nutrition Information (estimate):
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 227
Total Fat: 11g
Carbohydrates: 26g
Fiber: 7g
Protein: 7g
Nutrition data is an estimate and for informational purposes only.