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mexican bean salad with corn in a bowl with serving spoons in it.
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5 from 2 votes

Mexican Bean Salad with Corn

A spicy Mexican bean salad or salsa with black beans, corn, chickpeas and lots of herbs, a perfect side dish for any summer barbecue.
Prep Time15 minutes
Total Time15 minutes
Course: Salads
Cuisine: Mexican
Diet: Vegan
Servings: 4 -6 servings
Calories: 220kcal
Author: Adina

Ingredients

  • 1 can black beans drained and rinsed
  • 1 can corn drained and rinsed
  • 1 can chickpeas drained and rinsed
  • 1 red onion
  • 1 bunch herbs Note 1
  • 1 tablespoon jalapeňos from a jar, Note 2
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • 1 lime preferably organic
  • ½-1 tablespoon white wine vinegar to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼-½ teaspoon red chili flakes to taste
  • fine sea salt and freshly ground black pepper

Instructions

  • Drain and rinse the black beans, corn, and chickpeas, and place them into a bowl.
    1 can black beans + 1 can corn + 1 can chickpeas
  • Prepare ingredients: Finely chop the red onion, herbs, and jalapeňos, and grate the garlic. Add them to the beans.
    1 red onion + 1 bunch herbs + 1 tablespoon jalapeňos + 2 garlic cloves
  • Lime: Zest the lime and add about ½ of the zest to the bowl. Juice the lime.
    1 lime
  • Make the dressing: Mix 1 tablespoon lime juice, olive oil, ½ tablespoon white wine vinegar, ground cumin and coriander, red chili flakes, salt, and pepper. Add them to the salad and stir well.
    1 tablespoon lime juice + 3 tablespoons olive oil + ½-1 tablespoon white wine vinegar + 1 teaspoon ground cumin + 1 teaspoon ground coriander + ¼-½ teaspoon red chili flakes + fine sea salt and freshly ground black pepper
  • Adjust the taste by adding more lime juice and zest, vinegar, and salt as required. Serve immediately or cover and refrigerate the salsa.

Notes

  1. The herbs should include lots of fresh coriander, some parsley, and maybe fresh oregano, if available. Other herbs you may include are savory and thyme.
  2. You can use fresh or jarred jalapeňos. Adjust the quantity according to taste.

Nutrition

Serving: 1/6 of the dish | Calories: 220kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 351mg | Fiber: 8g | Sugar: 5g