Mexican Bean Salad Recipe is a spicy, colorful, and refreshing black bean salad recipe, that is so fresh, light, fully packed with protein and flavor, and ready in no time at all. It is also knowns as a High protein Salad Recipe or 5 Bean Salad Recipe. This black bean salad can be eaten as is or along with a meal.
About Mexican Bean Salad Recipe
Mixed bean salad Recipe | 5 Bean Salad Recipe | High Protein Beans Salad Recipe with step by step photos and Video:
This kidney bean salad recipe or five bean salad is a super quick and super healthy salad and a perfect choice for a potluck and picnics. You can prepare a big batch of this mixed bean salad and keep it in the fridge for a quick and healthy meal as it’s packed full of protein and flavour.
Actually, You can cook this easy bean salad recipe for your family, relatives, and friends on occasions like potlucks, game nights, parties, picnics, gatherings, and kitty parties. I am sure your guests will love it for sure!
You can serve this delicious Mexican Beans Salad as a complete meal or an evening snack box for the office or midnight cravings or serve it as a side dish with nachos and quesadillas.
This delicious and quick Beans Salad is a very easy mixed bean salad to eat. All you need to do is keep the boiled mixed black beans ready and toss the salad together with chopped vegetables, make the Mexican salad dressing in just one minute, and you are done with the yummilicious salad.
You can make many variations from these salad recipes like as Mexican bean salad with corn chips, mexican bean salad no corn, Mexican beans salad with rice, Mexican bean salad with avocado, Mexican beans salad with corn, Mexican bean salad with quinoa, and mexican corn and black bean salad, etc.
In this Quick salad recipe, you’ll learn how to make Mexican bean salad with five types of beans, vegetables, corn, peppers, and just the right amount of spices and herbs.
The flavours in the easy mexican bean salad come out together during the refrigeration process. After this, the taste of the beans salad becomes more delicious and amazing. This is the best salad recipe for weight loss. You can serve a bowl of this high-protein salad as a complete meal when you are trying to lose weight.
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It includes my other recipes collection likewise Veggie Stir Fry, Beetroot and Carrot Soup, Tofu Stir Fry, Fruit Chaat, Restaurant style Tomato Soup, Stir Fry Cabbage, and Beetroot Soup, etc. In addition, I would also like to highlight my other recipes categories like,
Recipe Card
Mexican Bean Salad Recipe | Mixed bean salad Recipe | 5 Bean Salad Recipe | High Protein Salad Recipe
Ingredients
Ingredients for mexican bean salad recipe
- ¼ cup Chickpeas or Kabuli Chana
- ¼ cup Black-eyed Peas or Lobia
- ¼ cup Brown Chickpeas or Chana
- ¼ cup Soybean
- ¼ cup Kidney Beans or Rajma
- ¼ cup Capsicum or Bell Pepper (finely chopped)
- ¼ cup Tomato (finely chopped)
- ¼ cup Onion (finely chopped)
- ¼ cup Corn Kernels (boiled)
Ingredients for Mexican bean salad dressing
- 1 tsp Lemon Juice
- 1 tsp Red Wine Vinegar
- 2 tsp Sugar
- ½ tsp Black Pepper Powder
- ¼ tsp Chilli Powder
- ½ tsp Cumin Powder
- 2 tsp Hot and Sour Tomato Sauce
- 1 ½ tsp Salt (adjust as per taste)
- 2 tbsp Extra Virgin Olive Oil
- ¼ cup Fresh Cilantro or Coriander (finely chopped)
Instructions
Instruction for mexican salad dressing recipe:
- Firstly, in a small bowl, add extra virgin olive oil, red wine vinegar, lemon juice, sugar, black pepper powder, chili powder, cumin powder, salt.
- Whisk together all the ingredients.
- In addition, add hot and sour tomato sauce and finely chopped fresh cilantro or coriander.
- Finally, mix all ingredients well and Mexican salad dressing is ready to use.
Instruction for Mexican Bean Salad recipe:
- Firstly, Soak the mixed beans like Chickpeas or Kabuli Chana, Black-eyed Peas or Lobia, Brown Chickpeas or Chana, Soybean, Kidney Beans or Rajma in enough water for 8-10 hours or overnight.
- After soaking, they will double up in size.
- Now wash the mixed bean and drain the water.
- In a pressure cooker, add the mixed beans, 1 tsp salt (or adjust as per taste), and water.
- Make sure the level of water is just above the beans.
- Pressure cook the beans for 5 – 7 whistles.
- After 5 – 7 whistles, turn off the flame and let the pressure come down naturally.
- Do not open the lid pressure cooker immediately to cook the mixed beans perfectly.
- After that, drain the excess water from the boiled beans.
- Take out the beans in a large bowl.
- In addition, add boiled corn kernels, finely chopped onion, tomato, and bell peppers or capsicum.
- Pour the mexican salad dressing over the mixed beans and vegetables and mix all the ingredients well.
- Finally, refreshing and colorful mexican bean salad is ready to be served.
- I personally prefer a cold version of this Mixed bean salad. For that, you need to refrigerate the High Protein Salad for at least 4-5 hours before serving.
Step by Step Recipe
How to make mexican bean salad dressing | mexican salad dressing recipe:
1. Firstly, in a small bowl, add extra virgin olive oil, red wine vinegar, lemon juice, sugar, black pepper powder, chili powder, cumin powder, salt.
2. Whisk together all the ingredients.
3. In addition, add hot and sour tomato sauce and finely chopped fresh cilantro or coriander.
4. Finally, mix all ingredients well and Mexican salad dressing is ready to use.
How to make Mixed Bean Salad | High Protein Salad Recipe with step by step photos:
1. Firstly, Soak the mixed beans like Chickpeas or Kabuli Chana, Black-eyed Peas or Lobia, Brown Chickpeas or Chana, Soybean, Kidney Beans or Rajma in enough water for 8-10 hours or overnight.
2. After soaking, they will double up in size.
3. Now wash the mixed bean and drain the water.
4. In a pressure cooker, add the mixed beans, 1 tsp salt (or adjust as per taste), and water.
5. Make sure the level of water is just above the beans.
6. Pressure cook the beans for 5 – 7 whistles.
7. After 5 – 7 whistles, turn off the flame and let the pressure come down naturally.
8. Do not open the lid pressure cooker immediately to cook the mixed beans perfectly.
9. After that, drain the excess water from the boiled beans.
10. Take out the beans in a large bowl.
11. Finely chop all the vegetables and boil the corn.
12. In addition, add boiled corn kernels, finely chopped onion, tomato, and bell peppers or capsicum.
13. Pour the mexican salad dressing over the mixed beans and vegetables and mix all the ingredients well.
14. Finally, refreshing and colorful mexican bean salad is ready to be served.
15. I personally prefer a cold version of this Mixed bean salad. For that, you need to refrigerate the High Protein Salad for at least 4-5 hours before serving.
