Colorful Mexican Bean Salad Recipe
You'll love this Mexican bean salad if you like savoury and spicy things. This is one is among the most flavourful salads I have prepared at home.
Equipment
- Large mixing bowl
- Colander or fine-mesh strainer
- Sharp Chef’s Knife
- Cutting board
- Can opener
- Rubber spatula or large spoon for folding
Ingredients
- 1 can black beans 15 oz / 425g, rinsed and drained
- 1 can green peas 15 oz / 425g, drained
- 1 large green bell pepper chopped into ½-inch (1cm) pieces
- ½ cup corn kernels 80g, canned and drained, or frozen and thawed
- ½ cup canned chickpeas 80g, rinsed and drained
- 1 large tomato chopped into ½-inch (1cm) pieces
- ½ large yellow onion finely diced, about ¾ cup / 110g
- 2 tablespoons fresh chives finely snipped
- 1 teaspoon hot sauce such as Tabasco or Cholula, optional
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Drain and rinse the black beans, green peas, and chickpeas in a colander under cold running water. Shake off excess water and add them to a large mixing bowl. While the beans drain, chop the green bell pepper, tomato, and onion into roughly equal pieces about the size of a large grape (approximately ½ inch / 1cm). This keeps each bite balanced.1 can black beans, 1 can green peas, 1/2 cup canned chickpeas, 1 large green bell pepper, 1 large tomato, 1/2 large yellow onion
- Add the chopped green pepper, tomato, and onion to the bowl with the beans. Add the corn kernels and snipped chives. Using a rubber spatula or large spoon, gently fold everything together with slow, wide arcs from the bottom up — do not stir aggressively or the beans will split and the salad will become mushy.1 large green bell pepper, 1 large tomato, 1/2 large yellow onion, 1/2 cup corn kernels, 2 tablespoons fresh chives
- Season with salt and freshly ground black pepper, then fold once more to distribute. Taste and adjust the seasoning. The natural juices from the tomato and onion create a light, flavourful dressing on their own. For extra heat, add a teaspoon of hot sauce and fold through, or serve the hot sauce on the side so everyone can add their own. Serve immediately or refrigerate for at least 30 minutes to let the flavours meld.1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon hot sauce
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. The flavours deepen overnight, so this salad is ideal for making ahead.
Freezing: Not recommended — the fresh vegetables will become watery and lose their crunch after thawing.
Make-Ahead: Chop the tomato and onion separately and combine with the beans no more than a few hours before serving to preserve texture. Add hot sauce at the table, not in advance.
Substitutions: Swap green peas for kidney beans or pinto beans for a heartier salad. Use red or orange bell pepper instead of green for a sweeter flavour. Lime juice and olive oil make an excellent simple dressing if you prefer one.
Pro Tip: Cut all vegetables to roughly the same size — about the size of a large grape — so seasoning distributes evenly and every bite has a balanced mix of ingredients.
Nutrition
Serving: 1servingCalories: 154kcalCarbohydrates: 29gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 828mgPotassium: 601mgFiber: 10gSugar: 4gVitamin A: 616IUVitamin C: 45mgCalcium: 60mgIron: 3mg
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