Salad: Mexico – Chihuahua, Northern Mexico – Ensalada de Frijoles (Bean Salad)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 5 min

Additional 30 min

Total 1 hr

Ingredients

- 3 cups (510 g) cooked pinto beans, drained and cooled
- 1 cup (165 g) fresh corn kernels (about 2 small ears) or thawed frozen corn
- 1 medium red bell pepper, about 6 oz (170 g), seeded and diced
- 1 medium green bell pepper, about 6 oz (170 g), seeded and diced
- 1/2 medium red onion, about 3 oz (85 g), finely chopped
- 1 jalapeño, about 15 g, seeded and minced (optional for heat)
- 1/3 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or agave (or 1 tsp / 4 g granulated sugar)
- 1/2 tsp (2.5 ml) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 ripe avocado, about 6 oz (170 g), diced (optional garnish)
- Lime wedges for serving (optional)

Instructions

Short Description:
A bright, crunchy salad of locally grown pinto beans tossed with fresh corn, diced bell peppers, red onion, and cilantro, dressed in a tangy lime-vinegar vinaigrette. Served chilled as a refreshing accompaniment or light course.

Regional Notes:
This Chihuahua variation highlights pinto beans—common in Northern Mexico—combined with fresh local corn and peppers for texture. The dressing leans tangy (lime plus vinegar) rather than creamy, reflecting northern preferences and the use of available regional produce.

1. If using dried pinto beans: soak overnight, rinse, then simmer in fresh water with a bay leaf until tender, about 1 to 1 1/2 hours; drain and cool. If using canned, rinse well and drain. Measure 3 cups (510 g) cooked beans.
2. If using fresh corn, char the ears briefly over a hot skillet or grill (optional) and cut off the kernels; measure 1 cup (165 g). If frozen, thaw and drain.
3. In a large bowl combine the cooked pinto beans, corn kernels, diced red and green bell peppers, chopped red onion, minced jalapeño (if using), and chopped cilantro.
4. In a small bowl or jar whisk together the lime juice, white vinegar, olive oil, honey (or sugar), ground cumin, salt, and black pepper until emulsified.
5. Pour the vinaigrette over the bean and vegetable mixture and toss gently to coat evenly. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
6. Cover and refrigerate at least 30 minutes to allow flavors to meld (up to 4 hours). Stir again before serving.
7. Just before serving, gently fold in diced avocado if using and garnish with lime wedges. Serve chilled or at cool room temperature.