This vegan Mexican Four Bean Salad is going to be your new favorite picnic or potluck side dish- because it is so flavorful and delicious, but totally easy to make! The creamy avocado and cumin dressing has a kick of smoky chipotle chili that really peps up the canned beans and edamame.
I have been watching a lot of Nat Geo’s “One Strange Rock” and it is making me want to quit it all, buy an Alaska Camper and discover cool things in the world. Actually maybe a jet would be better. All I know is I’m going somewhere with clear aqua blue water!
I also have been dreaming about forgetting all about my deadlines and surprising the girls with a trip to Disney. What can I say? It’s pretty dull in Vermont in the month of April, and I am using the power of my imagination to get through it.
I actually wasn’t even planning to share this recipe with you in the middle of April, but when I tested it the other day I was immediately transported to warmer weather and more sunny days! No camper required! It is summertime in a bowl!
It’s fantastically easy to make. Just open some 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!
QUESTIONS:
- Have you watched One Strange Rock?
- Do nature shows ever make you want to travel?
- Where would you go?
MORE SIDE DISH and SALAD RECIPES YOU’LL LOVE
Mexican Chopped Salad with Jicama Shrimp and Grapefruit
Creamy Coleslaw with Walnuts and Blue Cheese
Healthier Pasta Salad with Peas and Ham
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A simple side dish with tons of flavor! Mexican 4 bean salad, with corn, cilantro and creamy avocado dressing. Serve it at a picnic or bring it to a pot luck- everyone can enjoy it because it is vegan and gluten-free.
Ingredients
- 2 ripe avocados, divided
- ½ cup chopped cilantro, divided
- ¼ 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
- ¾ teaspoon salt
- ½ teaspoon ground chipotle pepper, or to taste
- ¼ 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
- 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.
- Combine black beans, chickpeas, pinto beans, edamame, and corn in a large bowl. Pour dressing over the bean mixture, and stir to coat.
- 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.
Nutrition
- Serving Size: 2/3 cup
- Calories: 169
- Sugar: 3
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 21
- Fiber: 6
I love the idea of chopping one avocado and pureeing the other for the dressing. Great side dish for a picnic, yes, but I think I’ll be adding this to my regular Meatless Monday rotation as a one-bowl meal!
Ah glad to hear you like this idea so much Julie! I hope you enjoy it.
Love love this tasty salad! I bet the addition of cumin makes it so tasty and delicious! I would love to make a big batch of this and have it through the week!
The spices in the dressing really make it a special salad in my opinion. Yes- the left-overs are great all week long!
this is so pretty and vibrant! i absolutely love easy salads like this one, perfect for weekday lunches!
Thank you so much Georgie. We love having this in the fridge for a healthy easy lunch option.
Mmmm This mexican four bean salad is perfect for cinco de mayo!! YUMMY!!!
Ah yes, this would be a healthy addition to a Mexican feast on Cinco de Mayo this year! Great idea.
This salad looks so fresh and delicious!!
Thank you very much Jessica.
This looks delicious! I love all the colours in this bowl, perfect for summer.
PS Nature shows always makes me want to quit my job and go save the environment!
Thank you Carmy. Aren’t nature shows the best?!
We are in a hotel room looking at our phones for a place to eat nearby. Oh gosh, I’m wish I could be heading out toward this salad instead. I can’t wait to get home to make this. Thank you Katie.
Ha ha! Love that. I am sure you found something equally as yummy! You’ll have to make it when you get home. Safe travels!
I will definately include it in our next Potluck.Salad Looks beautiful 🙂 However, just one question, How long does this stay fresh for?
We had this for a meatless dinner, served on a bed of beautiful Bibb lettuce. Love, love love the recipe! Thanks Katie
Summer- beans season also. I haven’t try it yet but I like your pictures, just look at it make me interested to do already. I know that recipe is easy to cook d healthy too.