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mexican bean salad recipe | mixed bean salad recipe | 5 bean salad recipe | high protein salad recipe
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Mexican Bean Salad Recipe | Mixed bean salad Recipe | 5 Bean Salad Recipe | High Protein Salad Recipe

Mexican Bean Salad Recipe is a spicy, colorful, and refreshing black bean salad recipe, that is so fresh, light, fully packed with protein and flavor, and ready in no time at all. It is also knowns as a High protein Salad Recipe or 5 Bean Salad Recipe. This Mexican black bean salad can be eaten as is or along with a meal.
Course Salad
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 8 hours
Total Time 8 hours 30 minutes
Servings 6
Calories 133kcal

Ingredients

Ingredients for mexican bean salad recipe

  • ¼ cup Chickpeas or Kabuli Chana
  • ¼ cup Black-eyed Peas or Lobia
  • ¼ cup Brown Chickpeas or Chana
  • ¼ cup Soybean
  • ¼ cup Kidney Beans or Rajma
  • ¼ cup Capsicum or Bell Pepper (finely chopped)
  • ¼ cup Tomato (finely chopped)
  • ¼ cup Onion (finely chopped)
  • ¼ cup Corn Kernels (boiled)

Ingredients for Mexican bean salad dressing

  • 1 tsp Lemon Juice
  • 1 tsp Red Wine Vinegar
  • 2 tsp Sugar
  • ½ tsp Black Pepper Powder
  • ¼ tsp Chilli Powder
  • ½ tsp Cumin Powder
  • 2 tsp Hot and Sour Tomato Sauce
  • 1 ½ tsp Salt (adjust as per taste)
  • 2 tbsp Extra Virgin Olive Oil
  • ¼ cup Fresh Cilantro or Coriander (finely chopped)

Instructions

Instruction for mexican salad dressing recipe:

  • Firstly, in a small bowl, add extra virgin olive oil, red wine vinegar, lemon juice, sugar, black pepper powder, chili powder, cumin powder, salt.
  • Whisk together all the ingredients.
  • In addition, add hot and sour tomato sauce and finely chopped fresh cilantro or coriander.
  • Finally, mix all ingredients well and Mexican salad dressing is ready to use.

Instruction for Mexican Bean Salad recipe:

  • Firstly, Soak the mixed beans like Chickpeas or Kabuli Chana, Black-eyed Peas or Lobia, Brown Chickpeas or Chana, Soybean, Kidney Beans or Rajma in enough water for 8-10 hours or overnight.
  • After soaking, they will double up in size.
  • Now wash the mixed bean and drain the water.
  • In a pressure cooker, add the mixed beans, 1 tsp salt (or adjust as per taste), and water.
  • Make sure the level of water is just above the beans.
  • Pressure cook the beans for 5 - 7 whistles.
  • After 5 - 7 whistles, turn off the flame and let the pressure come down naturally.
  • Do not open the lid pressure cooker immediately to cook the mixed beans perfectly.
  • After that, drain the excess water from the boiled beans.
  • Take out the beans in a large bowl.
  • In addition, add boiled corn kernels, finely chopped onion, tomato, and bell peppers or capsicum.
  • Pour the mexican salad dressing over the mixed beans and vegetables and mix all the ingredients well.
  • Finally, refreshing and colorful mexican bean salad is ready to be served.
  • I personally prefer a cold version of this Mixed bean salad. For that, you need to refrigerate the High Protein Salad for at least 4-5 hours before serving.