Mexican bean salads are a vibrant, nutritious, and delicious way to enjoy beans.
These 15 Mexican bean salad recipes combine protein-packed beans with fresh vegetables, herbs, and zesty spices for meals that are both satisfying and refreshing.
From classic black bean salads to colorful three-bean mixes and tangy lime dressings, each recipe is easy to prepare and perfect for lunch, dinner, or gatherings.
Whether served as a side dish, main course, or picnic favorite, these salads bring authentic Mexican flavors to your table effortlessly.
15 Easy Mexican Bean Salads for Every Occasion
These 15 Mexican bean salad recipes prove that healthy meals can be colorful, flavorful, and satisfying.
Each salad is packed with protein, fiber, and fresh ingredients, making them ideal for any occasion.
Perfect for meal prep, family dinners, or potlucks, these recipes are simple to make and bursting with authentic Mexican flavors.
They’re versatile, refreshing, and perfect for warm-weather meals or year-round enjoyment.
Add a burst of flavor and nutrition to your table with these easy, vibrant, and delicious Mexican bean salads.
Zesty Mexican Black Bean Salad
Zesty Mexican Black Bean Salad is fresh, colorful, and packed with flavor.
Black beans, corn, red bell peppers, and onions are tossed with a tangy lime-cilantro dressing.
Perfect for lunch, a picnic, or a side dish, it’s high in protein, fiber, and nutrients.
The lime dressing adds brightness while the beans and vegetables provide a satisfying texture.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- ½ tsp cumin
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, corn, red bell pepper, onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour dressing over salad and toss gently until evenly coated.
- Chill for 15 minutes to allow flavors to meld.
This salad is refreshing, colorful, and protein-rich.
Black beans provide fiber while corn adds natural sweetness.
The tangy lime dressing elevates the flavors for a perfect Mexican-inspired dish.
Mexican Three-Bean Fiesta Salad
Mexican Three-Bean Fiesta Salad is vibrant, hearty, and satisfying.
A combination of black beans, kidney beans, and chickpeas is tossed with corn, tomatoes, and bell peppers.
Perfect for lunch, a potluck, or meal prep, it’s rich in protein, fiber, and nutrients.
The zesty dressing brings all the flavors together while keeping the salad light and refreshing.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 red bell pepper, diced
- ¼ cup chopped cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine all three beans, corn, tomatoes, bell pepper, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over salad and toss gently to coat evenly.
- Chill for 20 minutes before serving to enhance the flavors.
This salad is hearty, colorful, and full of flavor.
Three types of beans provide protein and fiber while vegetables add crunch.
It’s a Mexican-inspired dish perfect for lunches or casual gatherings.
Creamy Avocado Mexican Bean Salad
Creamy Avocado Mexican Bean Salad is smooth, fresh, and full of flavor.
Black beans, corn, and red bell peppers are combined with diced avocado for creaminess.
Perfect for a light lunch or side dish, it’s packed with protein, fiber, and healthy fats.
The lime-cilantro dressing brightens the flavors while the avocado adds a rich, creamy texture.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, diced
- ¼ cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, corn, bell pepper, and avocado.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over salad and gently toss to coat.
- Chill 10–15 minutes before serving for best flavor.
This salad is creamy, fresh, and nutritious.
Black beans provide protein while avocado adds healthy fats.
It’s a vibrant, Mexican-inspired salad perfect for any meal.
Spicy Mexican Bean and Corn Salad
Spicy Mexican Bean and Corn Salad is bold, colorful, and flavorful.
Black beans and corn are combined with diced tomatoes, jalapeños, and onions for a zesty dish.
Perfect for a picnic, potluck, or light lunch, it’s packed with protein, fiber, and spice.
The lime and chili dressing enhances the flavors while keeping the salad refreshing and vibrant.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 jalapeño, finely chopped
- ½ red onion, finely chopped
- ¼ cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, corn, tomatoes, jalapeño, onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over the salad and toss gently until combined.
- Chill for 10–15 minutes before serving.
This salad is bold, spicy, and refreshing.
Black beans provide protein while vegetables add texture and color.
It’s a perfect Mexican-inspired salad for any occasion.
Mexican Bean and Mango Salad
Mexican Bean and Mango Salad is sweet, savory, and colorful.
Black beans, diced mango, red bell peppers, and onions are tossed with lime-cilantro dressing for a tropical twist.
Perfect for lunch, a picnic, or a light dinner, it’s rich in protein, fiber, and vitamins.
The mango adds sweetness while the beans provide heartiness, making each bite balanced and flavorful.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 ripe mango, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, mango, red bell pepper, onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over salad and toss gently to coat.
- Chill for 10–15 minutes before serving.
This salad is sweet, colorful, and protein-rich.
Black beans provide fiber and protein while mango adds natural sweetness.
It’s a vibrant Mexican-inspired salad perfect for any occasion.
Mexican Black Bean and Avocado Corn Salad
Mexican Black Bean and Avocado Corn Salad is creamy, refreshing, and packed with flavor.
Black beans, corn, avocado, red bell pepper, and onions are tossed with a lime-cilantro dressing for a vibrant dish.
Perfect for lunch or as a side, it’s high in protein, fiber, and healthy fats.
The avocado adds richness while lime juice keeps the flavors bright and zesty.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, corn, avocado, bell pepper, and onion.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over the salad and toss gently to coat evenly.
- Chill 10–15 minutes before serving for best flavor.
This salad is creamy, refreshing, and full of texture.
Beans provide protein while avocado adds healthy fats.
It’s a perfect Mexican-inspired salad for lunch or a light dinner.
Mexican Pinto Bean and Tomato Salad
Mexican Pinto Bean and Tomato Salad is vibrant, hearty, and satisfying.
Pinto beans, cherry tomatoes, red onion, corn, and bell peppers are tossed with a tangy lime dressing.
Perfect for picnics, lunches, or side dishes, it’s rich in fiber, protein, and vitamins.
The lime dressing balances the flavors while fresh vegetables add crunch and color.
Ingredients:
- 1 can pinto beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 cup corn kernels
- ¼ cup fresh cilantro, chopped
- 3 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine pinto beans, cherry tomatoes, bell pepper, onion, corn, and cilantro.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat evenly.
- Chill for 15–20 minutes before serving.
This salad is colorful, fresh, and hearty.
Pinto beans provide protein while vegetables add nutrition and crunch.
It’s a wholesome, Mexican-inspired salad perfect for any occasion.
Mexican Bean and Avocado Chickpea Salad
Mexican Bean and Avocado Chickpea Salad is creamy, zesty, and protein-packed.
Black beans, chickpeas, diced avocado, bell peppers, and onions are tossed in a lime-cilantro dressing for a satisfying dish.
Perfect for lunch, dinner, or a side, it’s rich in fiber, protein, and healthy fats.
The avocado provides creaminess while the lime dressing brightens the flavors.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 avocado, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, chickpeas, avocado, bell pepper, and onion.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat evenly.
- Chill for 10–15 minutes before serving.
This salad is creamy, zesty, and nutrient-dense.
Beans and chickpeas provide protein while avocado adds healthy fats.
It’s a flavorful Mexican-inspired salad perfect for lunch or a side dish.
Spicy Mexican Black Bean and Corn Salad
Spicy Mexican Black Bean and Corn Salad is bold, colorful, and full of flavor.
Black beans, corn, red bell peppers, onions, and jalapeños are tossed with a lime-chili dressing for a zesty dish.
Perfect for a potluck, picnic, or lunch, it’s high in fiber, protein, and nutrients.
The lime and chili dressing enhances the flavors while keeping the salad fresh and vibrant.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeño, finely chopped
- ¼ cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, corn, bell pepper, onion, jalapeño, and cilantro.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat.
- Chill for 10–15 minutes before serving.
This salad is spicy, colorful, and satisfying.
Black beans provide protein while vegetables add crunch and nutrition.
It’s a vibrant Mexican-inspired salad perfect for lunch or a picnic.
Mexican Bean, Mango, and Corn Salad
Mexican Bean, Mango, and Corn Salad is sweet, savory, and refreshing.
Black beans, corn, diced mango, red bell pepper, and onions are tossed with a lime-cilantro dressing for a tropical twist.
Perfect for lunch, dinner, or a side, it’s rich in fiber, protein, and vitamins.
The mango adds natural sweetness while beans provide heartiness, making the salad balanced and flavorful.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 ripe mango, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, corn, mango, bell pepper, and onion.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat evenly.
- Chill for 10–15 minutes before serving.
This salad is sweet, colorful, and protein-rich.
Black beans provide fiber while mango adds natural sweetness.
It’s a refreshing Mexican-inspired salad perfect for lunch or a light dinner
Mexican Black Bean and Avocado Salsa Salad
Mexican Black Bean and Avocado Salsa Salad is vibrant, creamy, and flavorful.
Black beans, diced avocado, tomatoes, red onion, and corn are tossed with lime juice and cilantro.
Perfect for a lunch, picnic, or side dish, it’s high in protein, fiber, and healthy fats.
The avocado adds creaminess while lime juice brightens and balances the flavors.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1 cup corn kernels
- 1 cup diced tomatoes
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, avocado, corn, tomatoes, and onion.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently until well coated.
- Chill 10–15 minutes before serving.
This salad is creamy, fresh, and flavorful.
Black beans provide protein while avocado adds healthy fats.
It’s a Mexican-inspired dish perfect for lunch or as a side.
Mexican Kidney Bean and Corn Salad
Mexican Kidney Bean and Corn Salad is hearty, colorful, and refreshing.
Kidney beans, corn, bell peppers, tomatoes, and onions are tossed in a lime-cilantro dressing.
Perfect for potlucks, lunches, or sides, it’s rich in protein, fiber, and nutrients.
The dressing brightens the flavors while beans and vegetables provide texture and heartiness.
Ingredients:
- 1 can kidney beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 cup diced tomatoes
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine kidney beans, corn, bell pepper, tomatoes, and onion.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat.
- Chill 10–15 minutes before serving.
This salad is colorful, protein-rich, and satisfying.
Kidney beans provide fiber while vegetables add nutrients and crunch.
It’s a wholesome, Mexican-inspired salad perfect for any meal.
Mexican Bean and Bell Pepper Salad
Mexican Bean and Bell Pepper Salad is bold, crunchy, and zesty.
Black beans, red and yellow bell peppers, red onion, and corn are tossed in a lime-cilantro dressing.
Perfect for a quick lunch or side, it’s rich in protein, fiber, and vitamins.
The colorful peppers add sweetness and crunch while the beans provide heartiness and nutrition.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, finely chopped
- 1 cup corn kernels
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, bell peppers, onion, and corn.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat evenly.
- Chill for 10–15 minutes before serving.
This salad is crunchy, vibrant, and protein-packed.
Black beans provide fiber while colorful vegetables add flavor and texture.
It’s a perfect Mexican-inspired salad for lunch or as a side dish.
Mexican Bean, Tomato, and Avocado Salad
Mexican Bean, Tomato, and Avocado Salad is creamy, fresh, and satisfying.
Black beans, diced avocado, cherry tomatoes, red onion, and corn are tossed in a lime-cilantro dressing.
Perfect for lunch, a picnic, or a light dinner, it’s rich in protein, fiber, and healthy fats.
The avocado adds creaminess while lime juice enhances all flavors.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 cup corn kernels
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine black beans, avocado, cherry tomatoes, onion, and corn.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat.
- Chill for 10–15 minutes before serving.
This salad is creamy, colorful, and refreshing.
Beans provide protein while avocado adds healthy fats and creaminess.
It’s a wholesome, Mexican-inspired salad perfect for lunch or a side.
Mexican Three-Bean and Corn Salad
Mexican Three-Bean and Corn Salad is hearty, vibrant, and satisfying.
Black beans, kidney beans, and pinto beans are combined with corn, bell peppers, and onions in a lime-cilantro dressing.
Perfect for lunch, dinner, or a picnic, it’s high in protein, fiber, and nutrients.
The dressing brightens flavors while the beans and vegetables provide texture, color, and heartiness.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 3 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine all three beans, corn, bell pepper, and onion.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat evenly.
- Chill for 15–20 minutes before serving.
This salad is hearty, colorful, and protein-rich.
Three types of beans provide fiber while vegetables add crunch and nutrients.
It’s a wholesome, Mexican-inspired salad perfect for lunch or dinner.
