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Cucina Bean Salad. Fresh vegetables, black beans and Great Northern Beans in a sassy vinaigrette

Mexican Bean Salad

This is a great Summer side dish for any grilled meat.
Course Side Dish
Cuisine Southwestern
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 225kcal


  • 1 15- ounce can Great Northern Beans rinsed and drained
  • 1 15- ounce can black beans rinsed and drained
  • 1 1/2 cup tomatoes chopped
  • 3/4 cup red bell pepper diced
  • 3/4 cup yellow bell pepper diced
  • 3/4 cup green onion thin sliced
  • 1/2 cup medium heat salsa
  • 1/4 cup sherry vinegar
  • 1 tablespoon sugar
  • 2 tablespoons cilantro chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 large head romaine lettuce fine shredded


  • In a large bowl, combine Great Northern beans, black beans and tomatoes. Stir gently. Add bell peppers and green onions. Stir gently to combine.
  • In a small bowl, combine salsa, vinegar, sugar, cilantro, salt and pepper.. whisk to blend. Pour over bean mixture and toss gently. May be prepared to this point up to 2 days in advance. Line large salad bowl with shredded lettuce and top with bean mixture.


Calories: 225kcal | Carbohydrates: 42g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 357mg | Potassium: 809mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1575IU | Vitamin C: 67mg | Calcium: 82mg | Iron: 3mg