Mexican mixed bean Salad
Mexican mixed bean salad is a delicious filling summer salad with very refreshing flavors. A base of greens topped with a delicious mixture of beans, corn, and veggies in a light flavorful dressing. I love using mangoes in this recipe, it adds so much freshness! I used a mix of beans which adds so many flavors and textures to it. It is a delicious side to any Mexican dish or on Taco Tuesdays! You can use dried beans or canned beans as you want. A salad that will be wiped clean, trust me I’m not a salad person and I could eat bowls of this.
Happy Cooking!
Servings: 5-6 servings
Prep Time: 30 mins
Soaking Time: 8-10 hours
Cooking Time: 30 mins
Total Time: 10 hours
Ingredients:
3/4 cup mixed beans - I used a mix of chickpeas, pinto, pink, kidney, Lima, black beans
2.5-3 cups of water
1/2 tsp Salt
1/4 tsp oil
1-2 mangoes chopped
6-8 cherry tomatoes cut into half
1/3 cup sweet corn or golden corn kernels
2 scallions chopped
1/2 jalapeño chopped
2 cups micro greens or arugula
3-4 tbsp cheddar or any buttery cheese
Dressing:
3 tbsp olive oil
1.5-2 tbsp maple syrup
2.5-3 tbsp lime juice
1/4-1/3 inch Ginger
2 tbsp Cilantro
3 tbsp Parsley
1/2-1 clove of Garlic
1/4 tsp Cumin
1/2 tsp Paprika
Salt as per taste
1/4 Pepper
Directions:
Wash beans under cold water 2-3 times till the water is clear. Soak them in a bowl with water overnight and keep.
Dressing: In a food processor add cilantro, parsley, ginger, garlic, olive oil, lime juice, maple syrup, and spices- salt, pepper, cumin, and paprika.
Blend till mostly combined. I like to keep the herbs in pieces rather than blend them completely. Keep it aside.
Cooking the beans: Once the beans are soaked, drain them. Transfer them to a deep pan, with salt and 1/4 tsp oil. Put the pan on medium heat and let the water come to a boil. Reduce the heat and let it simmer till the beans are cooked, for about 20-30 mins.
Once the beans are cooked rinse them under cold water and let them air dry for 10-15 mins.
In a mixing bowl, add cooled beans, corn, jalapeno, tomatoes and scallions.
Pour the dressing over them and toss. You can use 3/4 to all of the dressing as you like.
On a large plate or platter spread the micro greens or arugula as the base.
Top with the ready bean mixture on the greens, leaving a thick border around the sides.
Using a grater or peeler add cheese over the beans.
It is ready! Mix and enjoy.
Notes/Tips:
You can use canned beans if you want. Using dried beans is my preference.
I like plating them with the greens as the base and topped with beans. If you want to toss it all together you can do that.
You can add chopped avocado to it as well.
You can keep the dressing in the fridge for 10-12 days in an airtight container.
If you don’t have cherry tomatoes, use chopped Roma tomatoes.
