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:

1. Wash beans under cold water 2-3 times till the water is clear. Soak them in a bowl with water overnight and keep.

2. Dressing: In a food processor add cilantro, parsley, ginger, garlic, olive oil, lime juice, maple syrup, and spices- salt, pepper, cumin, and paprika.

3. Blend till mostly combined. I like to keep the herbs in pieces rather than blend them completely. Keep it aside.

4. 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.

5. Once the beans are cooked rinse them under cold water and let them air dry for 10-15 mins.

6. In a mixing bowl, add cooled beans, corn, jalapeno, tomatoes and scallions.

7. Pour the dressing over them and toss. You can use 3/4 to all of the dressing as you like.

8. On a large plate or platter spread the micro greens or arugula as the base.

9. Top with the ready bean mixture on the greens, leaving a thick border around the sides.

10. Using a grater or peeler add cheese over the beans.

11. 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.