Salad: Mexico – Northern Mexico (Coahuila) – Ensalada de Frijoles Coahuilense (Coahuila Bean Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Additional 25 min

Total 40 min

Ingredients

- 2 cups (340 g) cooked pinto beans (from about 1 cup dried or 1 - 15 oz/425 g can, drained)
- 1 cup (165 g) corn kernels (fresh off the cob, grilled, or frozen and thawed)
- 1 cup (150 g) bell pepper, diced (mix red and green if desired)
- 1/2 cup (75 g) white or red onion, finely diced
- 1 small jalapeño, seeded and minced (about 15 g) (optional for extra heat)
- 1/4 cup (15 g) cilantro, chopped
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) neutral oil (vegetable or light olive oil)
- 1 tsp (2.6 g) chili powder (prefer ancho or Mexican chile powder)
- 1/4 tsp (1 g) ground cumin (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 avocado, diced (about 150 g) (optional garnish)
- Tortilla chips or tostadas for serving (optional)

Instructions

Short Description:
A bright, hearty salad of pinto beans, corn, bell peppers and onion dressed with lime juice and Mexican chili powder for a tangy, mildly smoky northern-Mexico flavor.

Regional Notes:
This Coahuila version uses pinto beans (the region's staple) combined with corn and diced bell peppers and finished with a simple lime-and-chili-powder dressing typical of northern Mexican salads. Unlike coastal or central versions that might use black beans or heavy creams, this salad is fresher, bean-forward, and spiced with powdered chiles rather than salsas.

1. If using dried beans: soak 1 cup dried pinto beans overnight or quick-soak (bring to boil 2 min, cover 1 hr), then simmer in fresh water 1–1.5 hours until tender; salt at the end. If using canned, drain and rinse well.
2. Prepare corn and peppers: for extra flavor, char corn kernels in a dry or lightly oiled skillet over medium-high heat 4–6 minutes until some kernels are browned; let cool. Use raw or roasted bell pepper; if roasting, char over a flame or under a broiler until blackened, then peel and dice.
3. In a large bowl combine the cooked pinto beans, corn, diced bell pepper, diced onion, minced jalapeño (if using), and chopped cilantro.
4. In a small bowl or jar whisk together the lime juice, oil, chili powder, ground cumin (if using), salt, and black pepper until emulsified.
5. Pour the dressing over the bean-and-vegetable mixture and gently toss to coat evenly. Taste and adjust salt, lime, or chili powder to your preference.
6. Fold in the diced avocado just before serving to avoid browning, or serve avocado on the side.
7. Let the salad rest in the refrigerator 20–30 minutes to allow flavors to meld, then serve chilled or at cool room temperature with tortilla chips or on tostadas as desired.