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Close-up of Mexican bean salad with quinoa, black beans, corn, feta, and creamy yogurt dressing.

Mexican Bean Salad Bowl (Healthy Make Ahead Meal)

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 cup (180 g) cooked quinoa or ⅓ cup (60 g) uncooked to boil
  • 1 can black beans (15 oz / 400 g can) – drained and rinsed
  • 1 can butter beans (15 oz / 400 g can) – drained and rinsed
  • 1 small bell pepper finely chopped, any color
  • 1 cup (160 g) corn kernels fresh, frozen, canned
  • 1 red onion finely chopped
  • ½ cup (75 g) feta cheese crumbled, substitute Cotija or queso fresco

Dressing

  • 4 tablespoons fresh lime juice
  • 3 – 4 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon yellow mustard or Dijon
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ cup fresh cilantro or parsley – chopped
  • ¾ teaspoon salt plus black pepper to taste

  • Make the dressing: In a medium bowl, whisk together 3 – 4 tablespoons extra virgin olive oil, 4 tablespoons fresh lime juice, 1 tablespoon honey, 1 tablespoon yellow mustard, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¾ teaspoon salt, black pepper, and ¼ cup fresh cilantro.
    Step 1 Olive oil lime dressing with cilantro and spices whisked in small bowl on marble countertop.
  • Marinate the beans: Add 1 can black beans and 1 can butter beans to the dressing and toss well. Let them marinate while you chop the vegetables and prepare the quinoa.
    Step 2 Black beans and butter beans coated in smoky lime dressing inside mixing bowl.
  • Prepare the salad: Add 1 cup cooked quinoa, 1 small bell pepper, 1 cup corn kernels, 1 red onion, and ½ cup feta cheese to a large mixing bowl.
    Step 3 Quinoa, corn, bell pepper, red onion, and feta layered in large salad bowl.
  • Toss and serve: Pour the marinated beans and dressing over the salad and toss until everything is well coated. Serve in bowls with a dollop of Greek yogurt and hot sauce if you like.
    Step 4 Mexican bean salad tossed with dressing in a bowl.
Substitutions
  • Quinoa → Brown rice, farro, barley, cauliflower rice, or leave it out for a lighter salad.
  • Black beans → Pinto beans, kidney beans, or chickpeas.
  • Butter beans → Cannellini beans or extra black beans.
  • Bell pepper → Poblano peppers, mini sweet peppers, cucumber, or celery.
  • Corn → Fresh grilled corn, frozen corn, or canned corn.
  • Red onion → Green onions, shallots, or quick pickled onions.
  • Feta cheese → Cotija, queso fresco, goat cheese, or diced avocado.
  • Cilantro → Parsley.
  • Greek yogurt → Skyr, sour cream, or dairy-free yogurt.
 
Tips
  • Marinate the beans for extra flavor.
  • Cool the quinoa before mixing.
  • Use fresh lime juice for the best taste.
  • Add avocado before serving for extra creaminess.
  • Grilled corn adds delicious smoky flavor.
  • Save extra toppings for garnish.
  • Taste and adjust lime and salt before serving.
  • Store beans and vegetables separately for the best texture.
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