Mexican Bean Salad

Mexican Bean Salad

If you’re looking for a classic recipe to add to your favourite salads repertoire, then this interesting and colourful Mexican Bean Salad will come to the rescue!

The first thing to do if you haven’t already is to use our pantry essential Gran Luchito Chipotle Paste to make a smoky and deliciously spicy Mexican salad dressing. Mix it with homemade Chipotle mayo, lime juice, extra virgin olive oil and a bit of honey, for a super easy and tasty Mexican dressing to pour over your salad.

The next trick is to use a good combo of fresh ingredients to mix into your black bean salad and to toast your corn to give it a nice Mexican elote taste. See here for our Mexican Elotes recipe.

The main ingredient in this Mexican Bean Salad is the Gran Luchito Cantina Beans. They get mixed in with the fresh veggies and spicy salad dressing and the dish is made into a gorgeous bowl of goodness.

As you can see, this is very straightforward to prepare and the only tip we can give you is to add the avocado and Mexican salad dressing recipe just before serving in order to keep your salad crunchy and fresh for your guests.

We love serving this black bean salad alongside a good dose of Homemade Guacamole, our Gran Luchito Soft Tacos and any of our Gran Luchito Salsas.

  • Prep time

    25 mins

  • Cook time

    0 mins

  • Total time

    25 mins

  • Ideal for

  • Make it

  • Serves


Nutrition: Per serving

kcal 119 fat 8.7g saturates 1.3g carbs 8g sugars 2.2g fibre 2.1g protein 2.8g salt 0.26g

How to make it

  1. Heat up a frying pan with the olive oil over medium heat, add in the corn kernels and stir. Let them get a bit toasted for 5 minutes, then simply season with a pinch of salt. Once ready, remove the pan from the heat and set aside.
  2. In a large bowl place in the onion, red pepper, coriander, lettuce, Cantina Beans and toasted corn kernels.
  3. Quickly prepare a dressing by mixing into a small bowl the lime juice with the mayo, the Chipotle Paste, honey, extra virgin olive oil, a pinch of salt and freshly ground black pepper. Whisk until you get a smooth dressing.
  4. Once you’re ready to serve your bean salad, add the avocado and dressing on top of your other veggies. Season with a pinch of flaky salt and black pepper, then mix everything with a spoon and serve.

What To Serve With Mexican Bean Salad

We love serving this Mexican bean salad alongside:

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Do you need to cook our Cantina Beans?

You can totally have our Cantina Beans as they are, at room temperature. You can also easily warm them up on the stove, or in the microwave (instructions on the packet).

How long will this Mexican bean salad keep?

Properly stored, in an airtight container, it will last for 3 to 5 days in the fridge.

Is the salad dressing healthy?

Yes! 10 times healthier than using a shop-bought dressing loaded with sugar and nasties.

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