Potluck Mexican Bean Salad Recipe

"Perfect salad for a potluck. It's colorful, tastes great, and it keeps well at room temperature. Plan to make it the day before, then it tastes even better. I like Sun Vista brand best for the beans. To halve recipe, choose either the black beans or the pinto beans, but keep the garbanzo beans. Adapted from Karen Castle at fooddotcom"

Step by Step Method

Step 1

Drain and rinse beans. Mix dressing together in a small bowl and pour over salad ingredients in a very large bowl. Stir well, cover and chill overnight if possible.

Step 2

Before serving, toss salad again and sprinkle with chili powder. Serve avocado on the side rather than mixing in, the salad leftovers keep well if there is no avocado in it.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For a milder onion flavor, use a sweet onion such as Vidalia.
If fresh cilantro is not available, use 1 tablespoon of dried cilantro.

Ingredient substitutions

Substitute olive oil with avocado oil for a milder flavor. The benefit of this substitution is that avocado oil is a healthier alternative to olive oil and has a milder taste that won't overpower the other flavors in the dish.
Substitute red wine vinegar with apple cider vinegar for a milder flavor. The benefit of this substitution is that apple cider vinegar is milder than red wine vinegar and won't overpower the other flavors in the dish.

Variations

Southwestern Bean Salad Replace the red onion with a jalapeno pepper, chopped. Replace the orange bell pepper with a yellow bell pepper, chopped. Replace the cilantro with fresh parsley. Replace the corn with a can of diced tomatoes, drained. Replace the olive oil with avocado oil. Replace the red wine vinegar with cider vinegar. Replace the cumin with chili powder.

Italian Bean Salad Replace the red onion with a shallot, chopped. Replace the orange bell pepper with a red bell pepper, chopped. Replace the cilantro with fresh basil. Replace the corn with a can of artichoke hearts, drained. Replace the olive oil with extra virgin olive oil. Replace the red wine vinegar with balsamic vinegar. Replace the cumin with Italian seasoning.

Serve with

Mexican Street Corn: A delicious side dish that adds a great flavor and texture to the Mexican Bean Salad. This is the perfect dish to bring out the flavors of the salad and will be a hit at any potluck!

Queso Fresco Cheese Dip: A creamy and delicious dip that pairs perfectly with Mexican Street Corn. This dip is made with queso fresco, cream cheese, and jalapenos, giving it a great kick of flavor. It's a great way to add a bit of heat to the Mexican Bean Salad and will be a crowd pleaser!

FAQ

Q: Can I halve the recipe?

A: Yes, you can halve the recipe. Choose either the black beans or the pinto beans, but keep the garbanzo beans. Make sure to adjust the dressing ingredients accordingly.

Q: Can I use a different type of bean?

A: Yes, you can use a different type of bean. Choose a bean that is similar in size and texture to the beans specified in the recipe. Keep the garbanzo beans, but adjust the dressing ingredients accordingly.

Fun facts:

The Tabasco sauce used in this recipe was invented in 1868 by Edmund McIlhenny, a former banker who lived on Avery Island in Louisiana.

The Mexican Bean Salad is a popular dish served at potlucks in many parts of the United States. It is believed to have been a favorite of former President Bill Clinton.