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Mexican Bean Salad

  • 3reviews
  • 180saves
  • 15min

  • 86 people made this

About this recipe: This Mexican-inspired salad works well as an addition to wraps, tacos and burritos. It's also good to spoon onto scrambled eggs. Of course, it's great on it's own, too! If you can't find tinned black beans, substitute dried or a tin of borlotti beans.

Pam Garrison

Serves: 7 

  • 1 (400g) tin black beans, drained
  • 1 (400g) tin chickpeas, drained
  • 450g (16 oz) frozen sweetcorn
  • half an onion, diced
  • 2 green chillies, seeded and minced
  • 1 red pepper, diced
  • half a bunch fresh coriander, chopped
  • 1 plum tomato, diced
  • 7 tablespoons extra-virgin olive oil
  • juice of 1 lime
  • 1/2 teaspoon honey
  • salt and freshly ground black pepper to taste

Prep:15min  ›  Ready in:15min 

  1. In a large bowl, combine all ingredients. Mix well and allow to sit 1 hour before serving.


For a tasty twist on an old favourite, layer this salad on top of a jacket potato with lots of Cheddar cheese!

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Reviews (3)


This salad was surprisingly moreish! Great in a wrap with avocado, sour cream and cheese - 21 Mar 2011


This was such a pleasant surprise! Highly recommended. - 09 Oct 2009


I made a big bowl of this and just ate it with sliced avocado and tortilla chips! I couldn't stay away from it. - 23 Jul 2008

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