Light and simple to prepare, you will want to keep this Mexican Bean Salad in your refrigerator at all times. It's packed with plant-based protein and fiber and is naturally gluten-free.
And just like that, the Blizzard of 2016 hits. I should say, the FIRST blizzard of 2016. It's a perfect day. The kids are playing in the snow, hubby is shoveling and I am cooking and baking ALL THE THINGS.
As I finish preparing the bean salad that I make almost weekly, I realize that I never shared the recipe with you guys! GAH! I am not sure how I forgot that since this is the most delicious and easiest salad ever, but I apologize. Better late than never, right?
I think most people eat lots of heavy foods in the winter and eat more lighter salads in the spring and summer. That's a really easy way to put on some extra weight in the winter. I always try to keep healthy salads in my refrigerator for a quick and convenient lunch or dinner.
If you are looking for some other healthy salad recipes, you will love this Roasted Tomato Caprese Salad, Strawberry Spinach Salad, Greek Cauliflower Rice Salad and this Grilled Bok Choy Salad with Miso Dressing!
This is one of those make ahead salads that I keep in my refrigerator for lunch or dinner. This salad tastes better the 2nd and even 3rd day because the beans soak up all of the deliciousness from the dressing. It's great all year long too and it's always a guaranteed crowd pleaser.
Side note, avocados turn brown way too quickly so I usually prep everything except the avocados and simply slice one right before I eat it. This way they won't turn brown (yuck) and all the vegetables will stay crunchy.
This dressing is truly incredible and I use it for other salads too! I also like extra cilantro on mine.....oh how I love cilantro.
Meal prepping on Sundays really helps me to stay on track. When I am ready to eat lunch, starving looking for something to eat, I am more likely to snack on unnecessary foods unless I have already prepared my lunch or dinner. That is why meal prep is crucial!
And when you start "snacking" because you are starving, you can mindlessly eat tons of calories BEFORE you even start to make lunch. Having your meals all prepped and ready prevents this mindless eating. I promise.
Low Carb Keto Cucumber Salad from Food Faith Fitness
Caprese Quinoa Salad from Lauren Kelly Nutrition
Chopped Crispy Citrus Chicken Salad from Running to the Kitchen
Quinoa Avocado Black Bean Salad with Cilantro Lime Vinaigrette from Lauren Kelly Nutrition
Paleo Chicken Cobb Salad with Buffalo Ranch Dressing from Paleo Running Momma
Mexican Bean Salad
- 1 can black beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 can small white beans rinsed and drained
- 1 red bell pepper chopped
- 1 cup tomatoes chopped ( I use multi-color tomatoes)
- 1 avocado peeled, pitted and diced
- 1 clove garlic
- ¼ cup olive oil
- ¾ teaspoon minced fresh ginger root
- ¼ cup fresh lime juice
- zest of one lime
- 2 teaspoons balsamic vinegar
- salt to taste
- ¼ cup fresh packed chopped cilantro leaves optional
- Mix all of the ingredients for the salad in a large bowl. Mix well.
- Mix all ingredients together for dressing in a small bowl or jar. Mix well or shake well (if using a jar). Pour dressing over salad. Let refrigerate for several hours or even overnight.