Mexican Bean Salad Recipes

Combine black beans with fresh vegetables to make a fiber-rich vegetarian friendly salad.

From the blog fANNEtasticfood.com.

This is a quick, light, refreshing salad. I found it on allrecipes.com. I omit the salt. You can alter it to your preference and use whatever you have on hand for the veggies.

Fresh and tasty

I created this when I was looking for a high fiber, lowfat snack to take to work to keep me satisfied between meals. The dressing is so delicious that I also make it up separately to use on salads and I drink it out of the bowl when I eat the bean salad!

Use as appetizer or relish over meat! Soooo Good!
Recipe from good friend Paula Wallrich

Served cold

Mexican Summer Bean Salad tastes amazing, light and fresh during the summer months when the veggies are in season. Easy to put together!

Mexican Summer Bean Salad tastes amazing, light and fresh during the summer months when the veggies are in season. Easy to put together!

This is a very cool and refreshing salad. Make it the night before so the flavors can blend. It is served chilled. This is a great potluck or family gathering dish as it makes a HUGE amount.

Good with tortillas. I put it on a romaine lettuce salad with a little rice vinegar and yummy, yummy.

Old favorite

From Allrecipe.com but with 1/4 cup of oil and red wine vinegar and xylitol in place of sugar

Great summer bean salad with avocado, tomato, cilantro, and lime

A light summer salad with a southwestern flair.

sooooo good!

Made for Chili cook off at church and it was a hit I got this from All Recipe and everyone wanted recipe. It is so good and it makes a lot, I added the extra can of beans for color and to increase the number of servings. (High in fiber)

A quick and easy salad with multiple superfoods: Red Cabbage, Avocado, Olive Oil, Black Beans, and plenty of heat from chiles and hot sauce. It can be a meal also, if you double the serving size.

Made exactly as written. Rinsed and toasted millet. cook in 2 c. water for 15 minutes. Steam 15 more minutes in pot with lid on then fluff

serving based on 1 cup