Short description
I put this Fiesta Bean Salad together for bright, vibrant flavor in an easy, no-cook dish. It’s bursting with colorful beans, crisp veggies, and a zesty lime-cilantro dressing—perfect for a healthy side, potluck, or light lunch.
Why You’ll Love This Recipe
I love how this salad feels fresh, filling, and packed with plant-based protein. The combination of beans, corn, and peppers has great crunch and texture, while the tangy dressing ties it all together. It’s ready in minutes and stays vibrant in the fridge, so it’s ideal for meal prep or entertaining.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
canned black beans, drained and rinsed
-
canned pinto beans, drained and rinsed
-
canned corn (or fresh/frozen), drained
-
red bell pepper, diced
-
green bell pepper, diced
-
red onion or green onions, finely chopped
-
cherry tomatoes, halved
-
jalapeño or mild chili, seeded and minced (optional)
-
fresh cilantro, chopped
-
lime juice (fresh)
-
olive oil
-
ground cumin
-
chili powder
-
salt
-
black pepper
directions
-
I combine black beans, pinto beans, corn, diced peppers, onion, tomatoes, and jalapeño in a large bowl.
-
In a small bowl, I whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper to create the dressing.
-
I pour the dressing over the bean-vegetable mixture and toss gently until everything is evenly coated.
-
I stir in chopped cilantro and taste for seasoning—adding more lime or salt if needed.
-
I let the salad sit at room temperature for 10 minutes to sharpen the flavors, then serve or chill for later.
Servings and timing
I serve this Fiesta Bean Salad as a side for 6–8 people.
-
Prep time: 10 minutes
-
Marinating time: 10 minutes (optional)
Total time: approximately 20 minutes
Variations
-
Avocado addition: Stir in diced avocado right before serving for creaminess.
-
Cheesy twist: Mix in crumbled queso fresco, feta, or Cotija cheese for extra richness.
-
Pickled onions: Top with quick-pickled red onion for tang and crunch.
-
Spicy kick: Use serrano or habanero pepper to up the heat level.
-
Grain boost: Stir in cooked quinoa, farro, or couscous to turn it into a hearty grain bowl.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, but if it dries out, I add a splash of lime juice or olive oil before serving. This salad is best served cold or at room temperature.
FAQs
1. Can I use canned beans only?
Yes—I rely on canned beans for speed. Just make sure to drain and rinse them well to reduce sodium and improve texture.
2. Can I make it ahead?
Absolutely. I assemble it up to one day in advance and keep it chilled—perfect for meal prep or gatherings.
3. Is this recipe vegan/vegetarian?
Yes—it’s naturally vegan and vegetarian, and it shines with plant-based protein from the beans.
4. How can I reduce sodium?
I rinse drained canned beans thoroughly, skip salted corn, and use low-sodium canned goods. I also taste and add salt sparingly to keep it healthy.
5. What goes well with this salad?
I serve it with grilled chicken, fish tacos, grilled steak, or alongside tortilla chips for scooping—it’s incredibly versatile.
Conclusion
This Fiesta Bean Salad is one of my favorite go-to dishes for busy or casual meals. It’s colorful, nutritious, and flexible—and comes together in under 20 minutes without cooking. It brightens any plate, and I love serving it again and again.
Fiesta Bean Salad
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
This Fiesta Bean Salad is a vibrant, no-cook dish bursting with colorful beans, crisp veggies, and a zesty lime-cilantro dressing. It’s a healthy, flavorful side perfect for potlucks, light lunches, or meal prep.
- Author: Emma
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 20 minutes
- Yield: 6–8 servings
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
Ingredients
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn (or fresh/frozen), drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion or green onions, finely chopped
- 1 cup cherry tomatoes, halved
- 1 jalapeño or mild chili, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 3 tbsp lime juice (fresh)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine black beans, pinto beans, corn, diced peppers, onion, tomatoes, and jalapeño in a large bowl.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper to create the dressing.
- Pour the dressing over the bean-vegetable mixture and toss gently until everything is evenly coated.
- Stir in chopped cilantro and taste for seasoning—add more lime or salt if needed.
- Let the salad sit at room temperature for 10 minutes to sharpen the flavors, then serve or chill for later.
Notes
- For creaminess, stir in diced avocado right before serving.
- For extra richness, mix in crumbled queso fresco, feta, or Cotija cheese.
- Add pickled red onion on top for tang and crunch.
- For more heat, use serrano or habanero peppers instead of jalapeños.
- For a hearty grain bowl, stir in cooked quinoa, farro, or couscous.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg