A Mexican twist on the classic three‑bean salad, this vibrant dish combines black beans, red kidney beans and pinto beans with corn, red onion and roasted red pepper. The ingredients are tossed in a tangy, chili‑and‑cumin spiced oil-and‑vinegar dressing that infuses flavor as it marinates. It’s an ideal side for summer meals, picnics and backyard barbecues.
If you want a fresh, make‑ahead salad with bold flavor, this Mexican bean salad elevates the familiar three‑bean mix with Mexican‑inspired seasonings and bright citrus. It’s easy to prepare, travels well and keeps in the refrigerator for several days.
Three varieties of canned beans are combined with thawed frozen corn, red onion, jarred roasted red peppers and cilantro. The dressing—made from olive oil, red wine vinegar, lime juice, garlic, cumin and chili powder—pulls everything together and benefits from a few hours of marinating.
Ingredients and substitutions
Notes on key ingredients and easy swaps.
Canned beans (black, red kidney and pinto) – Standard canned red kidney beans work best for color and texture, though white kidney (cannellini) is a passable substitute. Pinto beans can be replaced with canned navy beans if you prefer. Use no‑salt‑added cans if you want tighter control over seasoning. Drain and rinse all canned beans well in a colander before using.
Can sizes vary by country; 15–19 oz cans are fine for this recipe. The recipe scales easily if your cans are smaller or larger—just keep the drained volumes consistent.
Roasted red peppers – Jarred roasted red peppers add a pleasant smoky sweetness and are convenient. You can roast fresh red peppers at home, peel and chop them, or use diced fresh red pepper for a crisper texture.
Corn – Thawed frozen corn works well and is convenient year‑round. Drained canned corn is an acceptable substitute. Fresh corn cut from the cob is delicious in season; briefly blanch or cook it if you want to remove any raw edge.
How to make Mexican bean salad: step-by-step
Overview of the process; the full recipe is below in the recipe card.
Step 1: Drain and rinse the canned beans. Combine them in a large bowl with the corn and diced red onion.
Step 2: Add chopped cilantro (or parsley) and stir to combine.
Step 3: Fold in chopped roasted red pepper or diced fresh red pepper.
Step 4: Whisk the dressing ingredients—olive oil, red wine vinegar, lime juice, garlic, sugar, cumin and chili powder—until well blended.
Step 5: Pour the dressing over the bean mixture and toss until everything is evenly coated.
Step 6: Cover and refrigerate for at least 3 hours, ideally 6–8 hours, stirring occasionally to ensure the flavors meld.
Recipe tips!
- Allow a minimum of 3 hours for the salad to marinate; 6–8 hours yields the best depth of flavor.
- Stir the salad a few times while it marinates so the dressing penetrates evenly.
Making ahead and storing
This salad is ideal for preparing ahead of time. Let it sit in the fridge for several hours to develop flavor, then serve chilled or at cool room temperature. Stored in an airtight container, it will keep well for up to 5 days.
Get the Recipe: Mexican Bean Salad
Ingredients
- 19 oz canned black beans, drained and rinsed
- 19 oz canned red kidney beans, drained and rinsed
- 19 oz canned pinto beans or navy beans, drained and rinsed
- 1 1/2 cups corn, thawed frozen corn or drained canned corn
- 1/2 cup roasted red peppers, or fresh red pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped, or substitute parsley
For the dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 clove garlic, minced
- Juice of 1 lime, about 2 Tbsp
- 4 teaspoons white granulated sugar
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Dash hot sauce or a few shakes of Tajín Clásico
- Salt and pepper, to taste
Instructions
-
Drain and rinse the canned black beans, red kidney beans and pinto (or navy) beans in a colander. Add them to a large bowl along with the corn, roasted red peppers, red onion and cilantro. Stir to combine.
-
In a measuring cup or small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, lime juice, sugar, ground cumin, chili powder and a dash of hot sauce or a few shakes of Tajín. Pour the dressing over the bean mixture and toss to coat evenly. Season with salt and pepper to taste.
-
Cover the bowl and refrigerate for at least 3 hours, preferably 6–8 hours. Stir the salad a couple of times while it marinates so the flavors distribute evenly.
-
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Using no‑salt‑added canned beans lets you control how much salt the salad needs. Taste and adjust salt and acidity after the salad has marinaded.