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5 from 3 votes

Mexican Bean Salad

This Mexican Bean Salad is packed with plant-based protein and fiber and is naturally gluten and grain-free!
Prep Time10 mins
Total Time10 mins
Course: brunch, dinner, Salad, Side Dish, vegetarian
Cuisine: Mexican
Diet: Gluten Free, Vegan
Servings: 8 servings
Calories: 110kcal
Author: Lauren Kelly


  • 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
  • Dressing:
  • 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.


To store in the refrigerator: place in an airtight container for up to 5 days.


Calories: 110kcal | Carbohydrates: 10g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 202mg | Fiber: 4g | Sugar: 1g | Vitamin A: 658IU | Vitamin C: 24mg | Calcium: 7mg | Iron: 1mg