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Bean Salad

This spicy bean salad recipe can also be used as a topping for tostadas.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine Mexican
Servings 8 people
Calories 2198.3 kcal

Equipment

  • 1 Colander For rinsing and draining beans
  • 1 Large Mixing Bowl For combining ingredients
  • 1 Can Opener For opening canned beans
  • 1 Measuring Spoons For accurate spice and liquid measurements
  • 1 Spatula or Large Spoon For tossing and serving

Ingredients
  

Main

  • 1 15 ounce can garbanzo beans
  • 1 14.5 ounce can black beans
  • 1 14.5 ounce can dark red kidney beans
  • 1 14.5 ounce can pinto beans
  • 1 10 ounce package frozen corn kernels, thawed
  • 1 8 ounce jar chunky salsa
  • 2 tablespoons chili powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon lime juice
  • 1 pinch dried parsley

Instructions
 

  • Rinse canned beans in a colander under running water; drain.
  • Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
  • Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

Notes

To elevate this simple bean salad, consider using fresh lime juice and, if possible, fresh cilantro instead of dried parsley for a brighter, more vibrant flavor profile. A finely diced red onion or bell pepper can add a pleasant crunch and aromatic depth. Ensure all beans are thoroughly rinsed and well-drained to avoid a starchy residue. The chilling time is crucial; it allows the spices and salsa to marry with the beans and corn, resulting in a more cohesive and flavorful dish. For an extra kick, a dash of hot sauce or a pinch of cayenne pepper can be incorporated. This salad can be prepared a day in advance, as flavors often improve overnight.