Mexican Bean Salad with Creamy Chipotle Dressing
This hearty Mexican-style bean salad is packed with black beans, pinto beans, corn, and southwest veggies... all tossed in a creamy chipotle-lime dressing! Great for meal prep, lunch, potlucks, and side dishes.
Servings: 6 (1-cup servings)
Ingredients
- 15 oz. can black beans
- 15 oz. can pinto beans
- 1 1/2 cups sweet corn, cooked
- 1/2 pint grape tomatoes
- 1 orange bell pepper
- 1 jalapeño pepper (optional)
- 1/3 cup red onion
- 1/2 cup fresh cilantro
- 1 batch Creamy Chipotle Lime Dressing
For serving (optional):
- Diced avocado, crumbled tortilla chips, etc.
Instructions
- Dressing: Make the dressing or prepare it in advance and store in the refrigerator until ready. (I usually leave out the optional lime zest when preparing it for this salad, but include it if you wish!)
- Prepare beans: Rinse both cans of beans, then drain them very well. (You don't want the excess water weighing down the salad and dressing.) Place them in a medium mixing bowl with the cooked sweet corn.
- Prepare veggies: Quarter the tomatoes and dice the bell pepper. Finely dice the jalapeño if using (I remove the seeds and inner ribs). Finely dice the red onion. Roughly chop the cilantro. Add to bowl.
- Combine: Pour the dressing over the top and toss to combine. (I use the whole batch of dressing, but you can use less if you wish.)
- Serve: Enjoy as is, or top with diced avocado or crumbled tortilla chips for crunch right before serving.
Notes
Serving sizes: This makes about 6 side servings (1 cup each) or 4 larger main servings (1.5 cups each).
Yield: Recipe makes about 6 heaping cups of packed salad.
Nutrition Per Serving (Estimate)
Calories: 240 kcal | Carbohydrates: 39 g | Protein: 11 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Potassium: 720 mg | Fiber: 11 g | Sugar: 7 g | Vitamin A: 1228 IU | Vitamin C: 42 mg | Calcium: 88 mg | Iron: 4 mg
