Our delicious homemade Mexican Bean Salad Recipe is a simple side dish with tons of flavor! It is made with 4 types of beans including black beans and pinto beans, sweet corn, cilantro and creamy avocado dressing. Serve it at a picnic or bring it to a pot luck party.

Mexican bean salad in a white bowl with cherry tomatoes arranged decoratively around the rim

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Why We Love This Recipe For Mexican Bean Salad with Avocado

This Mexican bean salad recipe is a great recipe to serve at a Mexican food party or to make as a quick 15-minute lunch. The method is simple: just open cans of beans, thaw out some corn and edamame, add in cherry tomatoes and cilantro and toss it together with an easy avocado dressing. Done!

Mexican Bean Salad Ingredients

  • Beans: For this four bean salad I used black beans, chickpeas, pinto beans and edamame. If you prefer to swap any of them out you can either use more of another, or use a different bean like white cannelloni beans. I use canned beans for efficiency.
  • Avocado
  • Fresh cilantro
  • Corn
  • Cherry tomatoes
  • Extra-virgin olive oil
  • Lime juice: you can use either freshly squeezed lime juice or red wine vinegar.
  • Seasoning: minced garlic, ground cumin, salt, ground chipotle pepper, or to taste, freshly ground pepper

How to Make This Mexican Bean Salad

Step 1: Make dressing

Puree ½ avocado, ¼ cup cilantro, ¼ cup cold water, oil, vinegar, garlic, cumin, salt, chipotle and pepper in a food processor or mini prep until smooth.

Step 2: Assemble salad

Combine black beans, chickpeas, pinto beans, edamame, and corn in a large bowl. Pour the dressing over the bean mixture and stir to coat.

Step 3: Add cilantro & tomatoes

Chop the remaining 1 ½ avocado and add to the beans. Add the remaining ¼ cup chopped cilantro and the cherry tomatoes. Gently fold in and serve.

Do you love this creamy avocado dressing? Try our Chickpea Salad with Creamy Avocado Dressing. It is flavored with lemon and basil and another great summer salad to try!

the salad before the dressing is stirred into it, all of the components are arranged in separate quadrants of the bowl in a colorful kaleidoscope

FAQs and Chef Katie’s Expert Tips

What to use instead of a food processor to make the dressing

IF you don’t have a food process you can use a smoothie blender. If you don’t have that either you could mash the avocado with a fork until it is completely smooth and finely chop the cilantro. The dressing won’t be as creamy but the flavors will still be good.

How to make this salad ahead

Make the dressing ahead and store in an airtight container until ready to serve. You can also assemble the salad ahead and pour the dressing over before serving. Wait to add the diced avocado so it stays fresh.

How to store this salad

Keep any leftovers in an airtight container in the fridge for 2 to 3 days.

What goes with Mexican Bean Salad?

Serve this salad as a lunch or dinner over a bed of lettuce or it can be paired paired with our Mexican Chicken Salad Lettuce Wraps. For a Mexican Party, pair with an make-ahead casserole like our Layered Chicken Enchiladas or Mexican Chicken Casserole.

a woman in a red blouse holding the bowl of bean salad

Additional Mexican Salads To Try

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Mexican Pasta Salad
This Grilled Chicken Fajita Salad for Salad Month is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration! | Healthy Seasonal Recipes | Katie Webster

Grilled Chicken Fajita Salad
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At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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the salad with the dressing dolloped on top of it with all of the components arranged in separate quadrants of the bowl like a kaleidoscope

Mexican Four Bean Salad

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5 from 6 reviews

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Description

Mexican bean salad is a simple side dish with tons of flavor! It is made with 4 types of beans, corn, cilantro and creamy avocado dressing. Serve it at a picnic or bring it to a pot luck party.

Ingredients

Units Scale
  • 2 ripe avocados, divided
  • 1/2 cup chopped cilantro, divided
  • 1/4 cup cold water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar or lime juice
  • 1 teaspoon minced garlic
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground chipotle pepper, or to taste
  • 1/4 teaspoon freshly ground pepper
  • 2 fourteen-ounce cans black beans, drained and rinsed
  • 1 fourteen-ounce can chickpeas, drained and rinsed
  • 1 fourteen-ounce can pinto beans, drained and rinsed
  • 1 cup frozen shelled edamame, thawed
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 pint cherry tomatoes, cut in half

Instructions

  1. Puree ½ avocado, ¼ cup cilantro, ¼ cup cold water, oil, vinegar, garlic, cumin, salt, chipotle and pepper in a food processor or mini prep until smooth.
  2. Combine black beans, chickpeas, pinto beans, edamame, and corn in a large bowl. Pour dressing over the bean mixture, and stir to coat.
  3. Chop the remaining 1 ½ avocado and add to the beans. Add the remaining ¼ cup chopped cilantro and the cherry tomatoes, and gently fold in.

Notes

Cooking Tip:

If you don’t have a food processor don’t panic! One option is to use a smoothie blender instead. If you don’t have that either you could mash the avocado with a fork and finely chop the cilantro.

  • Prep Time: 15 minutes
  • Category: side dish
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 169
  • Sugar: 3
  • Fat: 6
  • Saturated Fat: 1
  • Carbohydrates: 21
  • Fiber: 6
  • Protein: 6

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