Mexican food is delicious and nutritious and as Mexico is a big producer of different types of beans, you can find beans in most of their recipes. Today we are sharing the recipe of a very nutritious salad. It contains a variety of beans and vegetables. It can be eaten on its own as a main course or as a side dish next to grilled fish or grilled chicken.


Servings: 4 

For salad:
- 1 can red beans, drained and washed
- 1 can black beans, drained and washed
- 1 can chickpeas, drained and washed
- 1 can corn (400 grams) or 250 grams frozen corn, boiled for 3 minutes
- 1 red or yellow pepper, diced
- 3-4 green onions, finely chopped (optional)
- 30 cherry tomatoes, cut in half
- 1 cup chopped coriander (cilantro)
- 1 avocado, peeled and chopped just before serving

For dressing:
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp cumin
- ¼ tsp garlic powder or 1 crushed clove of garlic
- Freshly ground black pepper


  1. Put red beans, black beans, and chickpeas in a bowl.
  2. Add corn, cilantro, cherry tomatoes, green onions (if using), and red pepper.
  3. Put all dressing ingredients in a jar and shake well.
  4. Mix all ingredients well and add salad dressing.
  5. Mix well and keep in the fridge for at least 2 hours.
  6. Taste and check if it needs any adjustment with lemon juice, salt or pepper.
  7. Add the chopped avocado last and mix well.
  8. Decorate with some sprigs of cilantro and lemon wedges.