Mexican Pinto Beans Salad with Jalapeño Pepper

The Mexican Pinto Beans Salad with Jalapeño Pepper is a super easy meatless recipe that can be made in no time. It is suitable all year round and is a good source of protein and fiber.

This recipe comes from my favorite collection of Mexican recipes, which you can find on my blog. Try this Chicken Tinga Recipe, a delicious dish made with chicken in a chipotle tomato sauce. Papas con chorizo is perfect for a hearty breakfast served with Migas (Mexican Scrambled Eggs). Craving dessert? Try this Capirotada, a unique Mexican recipe for bread pudding.

💝 Why You Should Love Beans

Beans, a cornerstone of Mexican cuisine and various cultures, offer a mix of tradition, taste, and nutrition. Paired historically with corn and rice, beans enrich dishes like moles and salads with their high protein and fiber content.

This combination provides a well-rounded, economical meal option. Pinto beans, in particular, are prized for their versatility and ease of preparation, making them a staple for both traditional Mexican recipes and health-conscious diets, catering to vegetarians and vegans alike. (Check out my recipe for traditional Mexican beans )

📝 Ingredients

Here's a breakdown of each ingredient for the Mexican Pinto Bean Salad with Jalapeño Peppers, including possible substitutions:

• Pinto Beans or Black Beans: A staple in Mexican cuisine, offering a creamy texture. Substitutions include red beans, Great Northern beans, cannellini beans, navy beans, kidney beans, etc.
• Tomato: Adds freshness and a slight acidity. Cherry or grape tomatoes can be a sweet, bite-sized alternative.
• Bell Pepper: Provides sweetness and crunch. I like the red bell pepper, but any pepper will work. The green bell pepper is not my favorite in this recipe, as we also have the jalapeno and aim for a colorful salad.
• Green Onions: Green onions offer a mild flavor, while red onions are more pungent. Regular onion is a sweeter alternative.
• Jalapeño Pepper: Adds a spicy kick. For less heat, remove the seeds and veins, or substitute with green bell peppers for no spice. Serrano peppers or other hot peppers can be used for more heat.
• Fresh Cilantro: Brings a fresh, citrusy flavor. Parsley can be used as a substitute for those who prefer a milder taste.
• Lime or Lemon Juice: Adds acidity and brightness. Vinegar (white or apple cider) can be a substitute, as it brings a different type of tang.
• Olive Oil: Gives the salad a rich, smooth texture. Other vegetable oils or avocado oil can be used as a substitute.
• Salt and Pepper: Season to taste. Kosher salt, or sea salt, and freshly ground black pepper are preferred for their flavor.

Tips for choosing the beans: Canned beans are my quick fix for nutritious meals, perfect for salads ready in 10 minutes. Organic or any type from the ethnic aisle works. Just ensure they're rinsed well. Home-cooked beans are equally great, making them a versatile staple in my pantry for easy meal additions.

👩‍🍳 How To Make This Bean Salad Recipe

Step 1. Prepping the Beans: Drain your can of beans (pinto or black beans work well) and give them a good rinse under cold water.

Step 2. Chopping the Veggies: Gather your tomato, bell pepper, and onions. Chop these into small, bite-sized pieces.

Step 3. Handling the Jalapeño: Carefully cut your jalapeño in half, remove the seeds and veins for less heat (use gloves to avoid irritation), and finely chop it.

Step 4. Mixing the Salad: In a large mixing bowl, combine the rinsed beans with your chopped vegetables and cilantro.

Step 5. Seasoning: In a small bowl, place olive oil and the juice of one lemon or lime. Add some salt and pepper and whisk until you have an emulsion. Pour it over the salad and stir well to combine all the flavors.

Step 6. Serving: The salad is best served cold, so consider refrigerating it for a bit before serving.

🍽️ How To Serve

1. Side Dish or Standalone: While this salad is hearty enough to serve as a light meal on its own, it also pairs wonderfully as a side dish with grilled or roasted meats, tacos, or fish. (Try my new recipe for Slow Cooker Chicken Tinga, a wonderful dish to serve with this salad).
2. Tortilla Chips for Scooping: Offer a side of crispy tortilla chips for guests to scoop up the salad.
3. Lime Wedges on the Side: Provide extra lime wedges on the side so guests can adjust the acidity to their liking, enhancing the fresh flavors of the salad.
4. Individual Portions: For a more formal presentation, serve the salad in individual cups or small bowls. This is particularly effective for parties or gatherings where guests might be standing and mingling.
5. Taco Salad Base: Use the salad as a base for a deconstructed taco salad. Top it with shredded chicken, beef, or grilled shrimp to create a fuller meal with a Mexican flair.

❄️ How to store

Store this delicious and easy Bean Salad in an airtight container in the fridge for up to 3 days, ideally enjoying it within the first two days. Keep dressing separate to avoid sogginess, and refresh with lime juice or olive oil if needed before serving. Freezing is not recommended due to texture changes.

Related: Cinco De Mayo-Authentic Mexican Recipes

🥗 More Bean Recipes To Love

📖 Recipe

Mexican Pinto Beans Salad with Jalapeño Pepper

The Mexican Beans Salad with Jalapeno pepper is a super easy meatless recipe that can be made in no time. It is suitable all year round, and it is a good source of protein and fiber for all of us.

4.88 from 8 votes

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Course: Salads

Cuisine: Mexican

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 servings

Calories: 231kcal

Author: Gabriela

Equipment

• ▢
  Serving Bowl with 2 Salad Hands

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 15 ounces Can of pinto bean or black beans, drained
• ▢ 1 Roma tomato medium size, chopped small
• ▢ 1 Bell Pepper red, yellow or orange, chopped small
• ▢ 2-3 Green Onions or ½ medium red onion, chopped
• ▢ 1 Jalapeño Pepper small size, deveined and chopped
• ▢ ¼ cup Cilantro chopped
• ▢ 1 Lime or lemon juice
• ▢ 2 tablespoons Olive oil
• ▢ Salt and pepper to taste

Instructions

• Drain and rinse the beans. Place them in a salad bowl.
• Chop the tomatoes, green onions, bell pepper, cilantro.
• Cut the jalapeno pepper in half and clean the seeds and veins inside. Chop it finely.
• Add all the vegetables to the beans and mix all together.
• Add salt and pepper to taste. Add olive oil and the juice of a lime or lemon. Mix well to coat the vegetables.
• Serve cold.

Notes

• You can replace the pinto beans with other canned beans: black, red, Great Northern beans, Cannellini beans, navy beans, etc.
• You can skip the jalapeno if you don't want the salad spicy.
• You can replace the lemon/lime juice with vinegar(use 1-2 tablespoons or to your taste).
• You can replace green onions with either red or yellow onions.
• You can replace cilantro with parsley.

Nutrition

Serving: 1g | Calories: 231kcal | Carbohydrates: 33g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 80mg | Fiber: 11g | Sugar: 2g

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