Mexican Bean Salad - Mummy Ka Magic

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are lower in calories and canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while vegetable oil is cost-effective.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more accessible.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess while cucumbers add crunch.

Rinse and drain black beans and pinto beans in a colander.

Chop red onion and bell pepper into small pieces.

In a large bowl, combine beans, onion, bell pepper, and corn.

Chop cilantro and add to the bowl.

In a small bowl, whisk together lime juice, olive oil, cumin, and salt.

Pour the dressing over the salad and toss gently to combine.

Finely chop jalapeño and add to the salad for heat.

Dice avocado and fold it in carefully to avoid mashing.

Let the salad sit for 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level: