Mexican Bean Salad

I've been making this wonderful tasty salad for the past few years. You can either use a combination of beans from a can or a mixture of dried beans. I tend to have both in my cupboard. Once in a while, I remember my dried beans and take the time that's needed to soak them in water overnight and cook them the following day. Yes, it does take more time to prepare but it's dead easy to do and worth it if you have the time.

I'm not going to provide exact measurements for this salad because it really depends on how much and what vegetables you want in it. A number of the ingredients are optional. Don't like cucumber-leave it out. Want to add tomatoes- add them. It's really all a matter of what you have on hand and how much you want of it. I can tell you that I usually make enough for six and it's eaten up within a few days between us. Oh, and if you have an avocado* that's not hard as a rock, like mine are- I'd suggest to add them to your salad.

This entry is being submitted to the lovely Susan of Food Blogga's Beautiful Bones event showing awareness of osteoporosis. Please do take the time to visit Susan's blog for further details on this event.


Prepare and cook a mixture of dried beans* and allow to cool (or get that can opener and get to work). I think there must have been about 5 different beans in my salad.

Prepare and cook some brown rice*, if you choose to do so. You don't need to add much to the salad (or any at all) but again this is a personal choice.

Chopping time! Cut a pepper of your choice into small pieces. Chop a red onion or a couple of spring onions. Deseed and chop a piece of cucumber. Add a deseeded and chopped chilli (or not). You can of course also add a deseeded tomato* to the salad.

Prepare the corn according to packet instructions if it's frozen or drain and use canned corn.

Use a combination of red vinegar, olive oil, crushed garlic* clove, lemon juice, chilli powder and lime for the dressing. Add some chopped cilantro and season to taste.

Best served cold.

*Calcium-Rich Foods

Looking for more great Mexican recipes?
Please be sure to visit Ben from What's Cooking? I was also given the wonderful opportunity to write a guest post for Ben, on a Cauliflower Stew.

Next up Tamales!- Let's not forget the lovely Courtney from Coco Cooks and Ben's event: Tamale Open.