Mexican Bean Salad

This makes a large amount so it is perfect for making once, and putting in the fridge/freezer. Works on it’s own as a salad, as part of a meal, in tortilla wraps. Perfect accompaniment for Dorito-style tortilla crisps.

      Rating: 8/10.
      Prep Time: 10 mins.
      Cook Time: None.
      Serves 8+.


This meal is brilliant, you can pretty much throw what you want into it. Many people who have tried this recipe like to add Avocado. Here are the ingredients I tend to use:

  • 400g/Tin of Black Eyed Beans
  • 400g Chickpeas
  • 450g Sweetcorn
  • 1 Red onion (2 if small)
  • 1 Red Pepper
  • Bunch of Fresh Coriander
  • 1 Plum tomato (large, or 2 medium)
  • Extra-virgin Olive Oil
  • 1 Lime
  • 1 tsp Honey


  1. Grab a large mixing bowl. Open all the tins, drain, and add to the bowl. Dice the tomato, red onion, and the red pepper into very small chunks before adding. Feel free to mix as you go along. Wash the coriander and finely chop before adding to the mix. Stir.
  2. Add 7 tbsps of the extra-virgin olive oil to the bowl and stir. Juice the lime and pour it over the salad. Squeeze the honey over.
  3. Stir, serve, and enjoy!
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