Mexican Bean Salad
Tossed in a lime-honey dressing, this Mexican bean salad combines black beans, butter beans, quinoa, corn, and feta for a hearty side.
Ingredients
- 1 cup 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 corn kernels fresh, frozen, or canned
- 1 red onion finely chopped
- ½ cup feta cheese crumbled; substitute Cotija or queso fresco
- 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
Instructions
Whisk dressing ingredients:
In a medium bowl, combine 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 to taste, and ¼ cup chopped fresh cilantro; whisk until blended.Marinate beans in dressing:
Add 1 can black beans and 1 can butter beans to the dressing; toss to coat. Set aside to marinate while you chop vegetables and cook quinoa.Combine salad base:
In a large mixing bowl, place 1 cup cooked quinoa, 1 finely chopped small bell pepper, 1 cup corn kernels, 1 finely chopped red onion, and ½ cup crumbled feta cheese.Toss salad and serve:
Pour the marinated beans and dressing over the salad; toss until evenly mixed. Serve in bowls, optionally topped with Greek yogurt and hot sauce.