Are you looking for a delicious, nutritious, and easy-to-prepare meal that satisfies your taste buds and keeps you energized? Look no further than the Mexican Bean Salad. This vibrant and flavorful dish is a perfect blend of textures and tastes, making it a go-to choice for plant-based meal prep enthusiasts. In this article, we’ll explore the ins and outs of creating a delightful Mexican Bean Salad, also known as Cowboy Caviar-inspired salad. You can view a collection of all my plant based meal prep recipes here.
What is a Mexican Bean Salad?
Mexican Bean Salad, also known as Cowboy Caviar-inspired salad, is a wholesome and hearty dish that fuses the rich flavors of beans, corn, and an array of fresh vegetables. It’s a delightful medley of colors and textures, offering a satisfying crunch and a burst of flavors in every bite. This salad is perfect for anyone looking to maintain a vegan or plant-based diet while enjoying a delicious meal.
Benefits of Mexican Bean Salad
- Nutrient-Rich: Mexican Bean Salad is a nutrient powerhouse, packed with plant-based proteins, fiber, vitamins, and minerals.
- Weight Management: This salad can help with weight management due to its filling and low-calorie nature.
- Vegan-Friendly: It’s suitable for vegans and those seeking plant-based options.
- Easy Meal Prep: Prepare this salad in advance for quick and convenient meals throughout the week.
Ingredients & Substitutions
Bean Salad
- Shelled edamame, cooked (for extra protein)
- Black beans, rinsed and drained
- Black-eyed peas, rinsed and drained
- Whole kernel corn, drained
- Orange bell pepper, diced
- Red bell pepper, diced
- Pint cherry tomatoes, halved
- Small red onion, finely diced
- Cup cilantro, diced
Chili Lime Vinaigrette
- ½ cup olive oil
- ⅓ cup white vinegar (red wine vinegar, white wine vinegar, or apple cider vinegar work too)
- 1 lime juiced (2 tbsp)
- ¼ cup agave or maple syrup
- 1 tbsp chili powder
- ¼ tsp garlic powder
- Salt and pepper to taste
Optional Extras
- Tortilla chips
- Avocado
- Hot sauce
Helpful Tools
When preparing Mexican Bean Salad, having the right tools can make the process smoother. You’ll need:
- A cutting board and a sharp knife for chopping vegetables.
- A mason jar to prepare the vinaigrette.
- Containers for meal prep.
How To Make This Recipe
- Cook the edamame for 3-4 minutes or according to package instructions.
- Rinse the beans and chop the veggies.
- In a mason jar, make the dressing by combining the olive oil, vinegar, lime juice, chili powder, garlic powder, salt, and pepper.
- Assemble your meals by dividing all ingredients into 4 separate containers. Leave the dressing to the side and top with it in the morning each day so it can marinate for a few hours.
- If desired, serve with a handful of tortilla chips and enjoy it as a dip.
Tips & Tricks
- For a spicier kick, add hot sauce to the vinaigrette.
- Experiment with different beans and vegetables for variety.
- Keep the dressing separate until serving to maintain freshness.
FAQ: Mexican Bean Salad
Absolutely! You can customize the salad by using your favorite beans or legumes.
When stored in airtight containers, it can stay fresh for up to 3-4 days.
Yes, it’s completely vegan and plant-based.
Yes, the vinaigrette can be prepared in advance for added convenience.
Certainly! Feel free to get creative and add ingredients to suit your taste.
Mexican Bean Salad Meal Prep
Ingredients
Bean Salad
- 2 cups shelled edamame, cooked (for extra protein)
- 1 19oz can black beans, rinsed and drained
- 1 19oz can black eyed peas, rinsed and drained
- 1 12oz can whole kernel corn, drained
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- ½ small red onion, finely diced
- ⅓ cup cilantro, diced
Chili Lime Vinaigrette
- ½ cup olive oil
- ⅓ cup white vinegar (red wine vinegar, white wine vinegar or apple cider vinegar work too)
- 1 lime juiced (2 tbsp)
- ¼ cup agave or maple syrup
- 1 tbsp chili powder
- ¼ tsp garlic powder
- salt and pepper to taste
Optional Extras
- tortilla chips
- avocado
- hot sauce
Instructions
- Cook the edamame for 3-4 mins or according to package instructions. Rinse the beans, and chop the veggies.
- In a mason jar make the dressing by combining the olive oil, vinegar, lime juice, chili powder, garlic powder salt and pepper.
- Finally, assemble your meals by dividing all ingredients into 4 separate containers. Leave the dressing to the side, and top with the dressing in the morning each day. (So it marinates for a few only a few hours.)
- If desired, serve with a handful of tortilla chips and eat it as a dip. Enjoy!
Notes
Nutrition
Conclusion
Mexican Bean Salad is a delicious and nutritious addition to your meal prep routine. Packed with wholesome ingredients and bursting with flavors, it’s a delightful choice for plant-based enthusiasts. Customize it to your liking and enjoy the convenience of a healthy, ready-to-eat meal.
Great meal prep idea love this recipe made my my lunches this week all ahead. Awesome time saver!
Thank you Rachel so happy this saved you time!
This was excellent. I was looking forward to my lunch all morning 😋
Thanks so much Veda!
Can you use any type of beans in this? Are all of them edible without cooking?
You can absolutely experiment with different types of beans!
Common choices: Black beans, pinto beans, kidney beans, chickpeas (garbanzo beans), cannellini beans, great northern beans, and black-eyed peas are all popular options.
Important Note: Most dried beans require cooking before consumption.
I recommend checking the specific recipe instructions for any guidance on the type of beans recommended and their preparation method.