Mexican Four Bean Salad- Vegan and Gluten-free #salad #sidedish #potuck #picnic #barbecue #glutenfree #vegan

mexican four bean salad

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 16 1x
  • Category: side dish
  • Cuisine: Mexican


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.



  • 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


  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.


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

Keywords: bean salad,healthy bean salad, mexican bean salad

get my FREE ebook, The Best Weeknight dinners!

it includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients.

You have Successfully Subscribed!