Mexican-inspired mixed bean salad

Reviewed byAugusta Gray, Registered Nutritionist (RNutr)

Mexican inspired mixed bean salad with tacos on a worktop

Fresh and full of zesty flavour, this mixed bean and corn salad combines crunchy veg, hearty beans and a smoky lime dressing for a satisfying sharing dish that's perfect for summer gatherings

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Nutrition

Ingredients

For the salad

340g H&B Multi Beans, Peas & Lentils, drained and rinsed
150g sweetcorn drained (tinned or freshly charred off the cob)
1 red bell pepper, finely diced
½ red onion, finely diced
150g cherry tomatoes, quartered
1 small jalapeño, finely diced (optional)
A large handful of fresh coriander, roughly chopped
1 large bag corn tortilla chips, to serve

For the dressing

3 tbsp H&B Extra Virgin Olive Oil
Juice of 2 fresh limes
½ tsp cumin seeds, lightly toasted
½ tsp smoked paprika
Salt and black pepper, to taste

Nutritional information

Per	100g
Energy (kcal)	54 kcal
Fat	1g
of which saturates	0.2g
Carbohydrates	8g
of which sugars	5.3g
Fibre	2.1g
Protein	5.7g
Salt	0.02g

Method

Step 1

Toast the cumin seeds in a dry frying pan over a medium heat for one to two minutes until fragrant, then set aside to cool slightly.

Step 2

In a large mixing bowl, combine the drained H&B Multi Bean, Peas & Lentils, sweetcorn, diced red pepper, red onion, cherry tomatoes, jalapeño (if using) and chopped coriander.

Step 3

In a separate bowl or small jar, whisk together the extra virgin olive oil, fresh lime juice, toasted cumin seeds, smoked paprika, salt and black pepper until well combined.

Step 4

Pour the dressing over the bean mixture and toss thoroughly until all the vegetables and beans are evenly coated.

Step 5

Cover the salad and chill in the fridge for at least 30 minutes to allow the flavours to develop and the beans to absorb the dressing.

Step 6

Transfer to a large serving bowl and serve chilled with plenty of crunchy corn tortilla chips for scooping.

Three bean salad FAQs

Can I use a different pepper instead of red bell pepper?

Red bell pepper adds sweetness and colour, but you can easily substitute it with yellow, orange or green bell peppers. For a sweeter flavour, pointed (Romano) peppers also work well. Any fresh, crisp pepper will provide a delicious crunch while complementing the other ingredients in the salad.

What can you serve Mexican bean salad with?

This versatile salad pairs well with a variety of dishes. Serve it alongside grilled chicken, tofu or barbecue favourites, spoon it into tacos, burritos and wraps or enjoy it as a light lunch with crunchy tortilla chips. It also makes a colourful addition to picnics, buffets and summer gatherings served with avocado, sour cream or a squeeze of extra lime for even more flavour.

Can you use white onion instead of red onion?

Yes – white onion is a great substitute for red onion and will still add plenty of flavour and crunch to the salad. It has a slightly sharper, more savoury taste, while red onion is milder and a little sweeter when served raw. For a milder onion flavour, soak the chopped white onion in cold water for 10 minutes before adding it to the salad.

What's the difference between this salad and cowboy caviar?

Mexican bean salad and cowboy caviar are very similar, as both combine beans, fresh vegetables and a zesty dressing. Cowboy caviar typically includes black-eyed peas, black beans or kidney beans and avocado – and is often dressed with a slightly sweeter vinaigrette using honey. Our Mexican bean salad uses mixed beans, peas and lentils, sweetcorn, fresh vegetables and a smoky lime dressing, creating a lighter, smokier flavour.