Mexican Dense Bean Salad (10 Minutes)

This easy Bean Salad recipe is famous in our house, and for good reason! Quick to make, packed with flavor, and perfect for bringing to potlucks!

4.78 from 63 ratings

Mexican Dense Bean Salad (10 Minutes)

This famous Mexican bean salad has 50+ five-star reviews for a reason! Made with fresh, simple ingredients, it’s perfect for meal prep—and gets even better with time.

Prep Time10

Total Time10

Course: Appetizers, Dips, Sauces, and Salsas, Side Dishes

Cuisine: American, Mexican

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword: bean salad, cowboy caviar, texas bean salad, texas caviar

Diet: Dairy-Free, Gluten-Free, Low Carb, Raw, Vegan, Vegetarian

Occasion: 4th of July, Cinco de Mayo

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

Dressing

½ cup white vinegar 120 mL
¼ cup vegetable oil 60 mL
1 Tbsp sugar
2 tsp ground cumin
½ tsp salt
¼ tsp ground black pepper

Salad

2 15-oz cans pinto or kidney beans drained and rinsed
1 15-oz can black beans drained and rinsed
1 15-oz can corn drained
1 red bell pepper diced
½ medium red onion finely diced
2 jalapenos seeded and finely chopped
¼ cup fresh cilantro

Instructions

Dressing: Whisk together the Dressing ingredients. Set aside.
Salad: Toss together the Salad ingredients.
Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.

Video

Notes

Storage: This salad will keep in the fridge in an air tight container for up to 5 days. I don't recommend freezing it.

Can I use dried beans? Sure, just make them in advance how you normally would or according to the package.

Nutrition