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Mexican Bean Salad

Mexican Bean Salad

Loaded with four beans, plus tomatoes, avocado and cucumber, then dressed with a wildly flavorful homemade dressing.



  • 1 (15.5-ounce) can garbanzo beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15.25-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 (14.5-ounce can diced tomato, drained
  • 1 avocado, diced
  • 1 cucumber, diced


  • 1/3 cup fresh lime juice
  • 2 cloves garlic (about 1 teaspoon), smashed and finely diced into a paste
  • 1/2 teaspoon Mexican oregano, crushed between the palms of your hand
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon season salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon ground pepper
  • 1/4 cup cilantro, chopped


  1. In a large bowl, add all beans, tomato, cucumber and avocado. Set aside.
  2. In a small bowl, whisk all dressing ingredients together and pour over salad ingredients. Toss to combine.
  3. Allow salad to marinate for 15 minutes to one hour.
  4. Garnish with extra cilantro, if desired.

Prep time: 15 min | Yield: 6 servings (1 cup each)

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