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 .

Mexican Four Bean Salad with Creamy Avocado Dressing

Name: Mexican Four Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 16
Cuisine: Mexican
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

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

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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.

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