Mexican Dense Bean Salad
This Mexican Dense Bean Salad is the kind of meal-prep recipe I CRAVE! The secret is my Honey Lime Chipotle Vinaigrette, which is smoky, tangy, slightly sweet, and will have you coming back for bite after bite! Best of all, this recipe holds up beautifully in the refrigerator, making it one of my favorite make-ahead lunches and sides for busy weeks!
Servings 6 servings
Ingredients
DENSE BEAN SALAD
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 (15 oz.) can black beans, drained and rinsed
- 10 oz. cherry tomatoes, halved
- 1 1/2 cups fresh or frozen corn kernels (from about 2 ears if fresh, thawed if frozen)
- 1 orange bell pepper, chopped
- 1/2 English cucumber, sliced & quartered
- 1/3 cup diced red onions
- 1 tablespoon diced jalapeño pepper, seeds removed
- 1/2 packed cup (1.5 oz.) crumbled Cotija, plus more for garnish
- 1/2 cup packed cilantro, minced (measuring before chopping)
HONEY LIME CHIPOTLE VINAIGRETTE
- 1/4 cup extra virgin olive oil
- 3 tablespoons lime juice
- zest of one lime
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 2 minced garlic cloves or 1/2 tsp powder
- 1/2 tsp EACH ground cumin, salt
- 1/4 tsp EACH dried oregano, ground chipotle pepper, black pepper
Instructions
- Dressing: Add the ingredients to a small bowl or jar and whisk/shake to combine. I LOVE this salad dressing mixer (it’s so great I give it as a gift). Refrigerate while you chop the vegetables.
- Salad Ingredients: Dry the rinsed, drained beans and chickpeas, and add them to a large bowl. Add the remaining salad ingredients.
- Combine: Whisk or shake the dressing to recombine, then pour it over the salad. Toss to evenly coat. Adjust to taste with lime juice/zest for tangier, honey for sweeter, and jalapeño for spicier.
- Serve: Delicious served at room temperature, and even better chilled! This Dense Bean Salad will last for about 5 days in the refrigerator-great to divide into mason jars for meal prep!