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Mexican bean salad

Super fresh and delicious salad, really high in protein and nutritious

cooking time: 10 mins difficulty: easy serves: 2


For the salad:

- 1 can of black beans, rinsed and drained

- 1 can of kidney beans, rinsed and drained

- 1 can of cannellini beans, rinsed and drained

- 1 yellow bell pepper

- 1 red bell pepper

- 1 cup of corn kernels

- 1 red onions, chopped

- ¼ of fresh parsley or coriander

For the dressing:

- ½ cup of red wine vinegar

- Juice of 1 lime

- 2 tbsp of maple syrup

- 1 clove of garlic crushed

- 1 tbsp of ground cumin

- ½ tsp of chili poweder

- Salt and pepper to taste


1. Take the salad ingredients and combine in a large bowl.

2. Mix the dressing ingredients in a separate small bowl until well combined.

3. Pour dressing over salad and let sit and marinate for at least 1 hour before serving.


This salad is really good by itself but also great on rice, tacos or a burrito bowl.

If you don’t like it too spicy, avoid the chili powder.

#healthyfood #vegan #veganfood #veganrecipes #plantbased #veganmeals #plantbasedliving #plantbasedlife #wholefoodsplantbased #easyrecipes

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