Tex Mex Bean Salad

What do I like to look for in a recipe? Easy, budget friendly, flexible and satisfying. That is exactly this salad. Basically whatever you have in the fridge, you can throw it in. Want to change up the beans? go ahead. Don’t like peppers (or something else) leave it out or better yet add different veggies. Want to go for more of an Italian feel? Say no to the lime and seasonings and add balsamic, basil and maybe some oregano. The possibilities are endless.

I usually make my own beans. Just to make it easier for you all, I used a can here, rinsed well because of the salt content. Please adjust the salt amount for personal taste and if you use scratch beans – they usually require a bit more salt.

Print recipe

0 Add to favorites

Tex Mex Bean Salad

Author: Cocinando con KM Ingredient type: Altitude tested, Pantry, Pantry and commissary Country / Region: Mexican, USA Category: Salad, Vegetables Keys: Corn free Dairy free Egg free Gluten free Healthy Quick meals Sugar free Vegetarian

Difficulty: Beginner Prep time 15 min Total time 15 mins

Servings: 6

Ingredients

Servings

• 1 can black beans (or 1 1/2 cups of cooked black beans)
• ¹⁄₂ red onion (medium dice)
• 1 large tomato (medium dice)
• 1 small yellow pepper or red or green (or 1/2 large pepper, medium dice)
• 1 small cucumber (medium dice, peeled if the skin seems tough)
• ¹⁄₂ small zucchini (medium dice)
• 1 small carrot (medium dice)
• ¹⁄₂ ripe avocado (medium dice)
• ¹⁄₄ cup packed cilantro (chopped)
• 3 tablespoons olive oil
• 3 small limes (or 2 large limes, juiced)
• ¹⁄₂ teaspoon chili powder
• 1 clove garlic (minced or crushed)
• ¹⁄₄ teaspoon cumin
• ¹⁄₂ teaspoon salt (or to taste)
• ¹⁄₄ teaspoon cracked black pepper
• 1 jalapeño (minced, optional)

Instructions

1. Gather all ingredients, and start chopping.

   
   Mark as completed

2. Mix all vegetables and beans together in a large bowl.

   
   Mark as completed

3. In a small bowl, add oil, lime juice, chili powder, garlic, cumin, salt, pepper and jalapeño (if you want the heat) and mix well. Add to salad and toss well.

   
   The avocado will mash a bit. This is great. It almost makes it a creamy dressing. Enjoy right away or let marinate a few hours in the refrigerator before serving.
   Mark as completed

Keywords: beans, salad, tex-mex, avocado