Salad: Mexico – Zacatecas, Bajio Mexico – Ensalada de Frijoles Zacatecana (Zacatecan Bean Salad)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 3 cups (570 g) cooked pinto beans (or 2 x 15 oz / 425 g cans pinto beans, drained and rinsed)
- 2 ears fresh corn, kernels removed (about 1 1/2 cups / 240 g) — or 1 1/2 cups (240 g) frozen thawed
- 2 medium Roma tomatoes, diced (about 10 oz / 280 g)
- 1/2 medium red onion, finely chopped (about 4 oz / 115 g)
- 1 jalapeño, seeded and finely chopped (use 2 if you prefer more heat)
- 1/2 cup (15 g) fresh cilantro, chopped
- 4 oz (115 g) queso fresco, crumbled
- 1 ripe avocado, sliced (optional)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 3 tbsp (45 ml) olive oil or mild vegetable oil
- 1 tsp (5 ml) honey or agave (optional, balances acidity)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder or 1/2 tsp (1 g) ground chile de arbol (to taste)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- Lime wedges, for serving

Instructions

Short Description:
A bright, chunky bean salad from Zacatecas featuring locally grown pinto beans (or black beans), grilled corn, fresh tomatoes and onion, tossed in a chili-lime dressing and finished with crumbled queso fresco. It is served chilled or at room temperature as a refreshing accompaniment or light course.

Regional Notes:
This Bajio/Zacatecas variation centers on locally grown pinto beans and charred sweet corn, and is often finished with crumbled queso fresco for a regional touch. The chili-lime dressing is simple and bright, leaning on jalapeño or local dried chile flavors rather than heavy mayonnaise-based dressings found elsewhere.

1. If using fresh corn, char the kernels: heat a dry cast-iron skillet or grill over medium-high heat, add corn kernels and cook, stirring occasionally, until some kernels are browned and slightly charred, about 6–8 minutes. Transfer to a bowl to cool. If using frozen corn, sauté 1–2 minutes in a hot skillet to warm and lightly brown.
2. In a large bowl combine the cooked pinto beans, charred corn, diced tomatoes, chopped red onion, jalapeño, and chopped cilantro.
3. In a small bowl or jar whisk together the lime juice, olive oil, honey (if using), ground cumin, chili powder (or ground chile), kosher salt, and black pepper until emulsified.
4. Pour the dressing over the bean and vegetable mixture and toss gently to combine, taking care not to mash the beans. Taste and adjust salt, lime, or chile level as desired.
5. Fold in about three-quarters of the crumbled queso fresco, reserving the rest for garnish. If using avocado, fold in slices just before serving to avoid browning.
6. Let the salad rest in the refrigerator for at least 15–30 minutes to let flavors meld, or serve immediately at room temperature. Garnish with remaining queso fresco and lime wedges.
7. Serve chilled or at room temperature as a salad course or side; keeps 2–3 days refrigerated (add avocado just before serving).