Mama’s Famous Bean Salad Recipe
Introduction
Mama’s Famous Bean Salad is a vibrant and flavorful dish that combines beans, fresh vegetables, and a tangy cumin dressing. It’s perfect as a side for gatherings or a light, refreshing snack anytime.
Ingredients
- 1/2 cup Distilled White Vinegar
- 1/4 cup Vegetable Oil
- 1 tablespoon Granulated Sugar
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 30 ounces Canned Pinto Beans
- 15 ounces Canned Black Beans
- 15.25 ounces Whole Kernel Corn
- 1 Red Bell Pepper
- 1/2 cup Red Onion
- 2 Jalapeño Peppers
- 1/4 cup Fresh Cilantro
Instructions
- Step 1: Whisk together the distilled white vinegar, vegetable oil, granulated sugar, ground cumin, salt, and freshly ground black pepper in a bowl. Set the dressing aside.
- Step 2: Gently mix the canned pinto beans, canned black beans, whole kernel corn, diced red bell pepper, chopped red onion, finely chopped jalapeño peppers, and fresh cilantro in a large bowl.
- Step 3: Pour the dressing over the bean and vegetable mixture, then stir gently to combine everything evenly.
- Step 4: Cover the salad and refrigerate for 2 to 3 hours to let the flavors meld. This step can be skipped if you need to serve immediately.
- Step 5: Serve the salad chilled. It pairs wonderfully with tortilla chips, on tacos, or as a colorful addition to any meal. Enjoy!
Tips & Variations
- For a milder salad, reduce or omit the jalapeños. To add more heat, include the seeds or add a dash of hot sauce.
- You can substitute fresh corn for canned if in season, grilling it first adds a smoky flavor.
- Add diced avocado just before serving for extra creaminess.
Storage
Store the bean salad in an airtight container in the refrigerator for up to 3 days. Stir before serving again. For best texture, avoid adding creamy ingredients like avocado until ready to eat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this bean salad ahead of time?
Yes, it actually tastes better when allowed to sit for a few hours or overnight as the flavors have more time to blend together.
Is this salad suitable for vegans?
Absolutely! All ingredients are plant-based, making it a great vegan and vegetarian option.
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Mama’s Famous Bean Salad Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Mama’s Famous Bean Salad is a vibrant, flavorful cold dish that combines a zesty cumin-spiced vinaigrette with a colorful mix of beans, corn, fresh vegetables, and herbs. Perfect as a refreshing side or a hearty topping for tacos and salads, this easy-to-make recipe delivers a delightful balance of tangy, spicy, and savory flavors.
Ingredients
Dressing
- 1/2 cup Distilled White Vinegar
- 1/4 cup Vegetable Oil
- 1 tablespoon Granulated Sugar
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Salad
- 30 ounce Canned Pinto Beans, drained and rinsed
- 15 ounce Canned Black Beans, drained and rinsed
- 15.25 ounce Can Whole Kernel Corn, drained
- 1 Red Bell Pepper, diced
- 1/2 cup Red Onion, finely chopped
- 2 Jalapeño Peppers, seeded and finely chopped
- 1/4 cup Fresh Cilantro, chopped
Instructions
- Prepare the Dressing: In a medium bowl, whisk together the distilled white vinegar, vegetable oil, granulated sugar, ground cumin, salt, and freshly ground black pepper until well combined. Set this dressing aside to allow the flavors to meld.
- Combine Salad Ingredients: In a large mixing bowl, gently combine the drained and rinsed pinto beans, black beans, drained corn, diced red bell pepper, finely chopped red onion, finely chopped jalapeño peppers, and chopped fresh cilantro, making sure the mixture is evenly distributed.
- Mix Dressing and Salad: Pour the prepared dressing over the salad mixture and gently toss everything together until the ingredients are fully coated with the flavorful vinaigrette.
- Chill and Marinate: Cover the salad and refrigerate it for 2 to 3 hours to allow the flavors to meld and deepen. If short on time, you can serve it immediately, but chilling improves taste.
- Serve: Serve the bean salad chilled, either with tortilla chips as a dip, as a filling for tacos, as a side salad, or alongside your favorite dishes. Enjoy the fresh, zesty flavors!
Notes
- For less heat, remove seeds and membranes from the jalapeños before chopping.
- This salad keeps well in the refrigerator for up to 3 days.
- Feel free to substitute black beans or pinto beans with your preferred variety of canned beans.
- Add a squeeze of fresh lime juice before serving for extra brightness.
- Serving with tortilla chips adds a nice crunchy contrast to the creamy beans.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American Southwestern
Keywords: bean salad, pinto beans, black beans, corn salad, cumin dressing, no cook, vegetarian, side dish, Mexican-inspired
