This Mexican Bean Salad recipe is actually inspired by one of my favourite Mexican dishes. I love Mexican dishes because they’re all so flavorful, and best of all, they’re spicy! Unfortunately, the original recipe for this dish consisted of tortilla chips, sour cream, and salsa—extra calories that are not needed for those who are counting.
This is another one of those laborious dishes, but like I always say: it’s always well worth it because of how delicious it is.
The fun thing about this dish is all the colours and flavours that go into it. Just as your taste buds are about to settle on one taste—boom! The new flavour is always a surprise.
This Mexican Bean Salad is very simple to make. The bright taste is only complimented by the bright colours. It is the ultimate summer party salad!
Colorful Mexican Bean Salad Recipe
- 1 can black beans
- 1 can green peas
- 1 large green pepper
- 1 large pepper
- ½ cup corn kernels
- ½ cup chickpeas
- 1 large tomato
- 1 large yellow onion
- 4 sprigs chives
- 1 teaspoon hot sauce optional
- 1 dash salt
- 1 dash pepper
- First, drain the black beans and add them to the bowl. Chop the veggies into medium-sized chunks. I do not recommend you dice up the veggies simply for textural purposes.
- Once all the veggies are chopped, dump them in the same bowl. You don’t want to mix the salad. It is better to fold everything together not to break up the beans.
- If you like, you can add a dressing. Personally, the flavour and juices of the veggies make a delicious sauce that, once mixed with salt and pepper, tastes amazing, or I like to add hot sauce to this dish to make a thicker sauce and for some extra kick. You do not have to add it for those who are not sauce lovers like me, but it’s recommended.