Salad: Mexico – Sonora (Northern Mexico) – Ensalada de Frijoles (Bean Salad)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 2 cups (about 340 g) cooked pinto beans
- 1 cup (about 170 g) cooked black beans
- 1 cup (about 165 g) fresh corn kernels (from about 1 large ear) — grilled or roasted
- 1 medium red bell pepper, diced (approx. 150 g)
- 1 medium green bell pepper, diced (approx. 150 g)
- 1/2 medium red onion, finely diced (about 80 g)
- 1 cup (about 150 g) cherry tomatoes, halved
- 1 jalapeño, seeded and finely diced (about 15 g) — use 2 if you want more heat
- 1/2 cup (about 8 g) fresh cilantro, chopped
- 1 ripe avocado, diced (about 150 g)
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 ml) honey or agave syrup (optional, to balance acidity)
- 1/4 cup (about 30 g) crumbled cotija cheese (optional garnish)

Instructions

Short Description:
A bright, tangy Sonoran bean salad combining pinto and black beans with charred corn, diced bell peppers and onion, tossed in a lime-cumin vinaigrette. Finished with fresh cilantro and avocado for a refreshing, regional summer salad.

Regional Notes:
This Sonoran variation highlights local pinto beans alongside black beans and charred fresh corn — a common mix in Northern Mexico — and uses a simple lime-cumin vinaigrette rather than creamy dressings found elsewhere. The combination of diced bell peppers, red onion, jalapeño and cilantro gives it the crunchy, bright character typical of Sonoran salads.

1. If using fresh corn, char the kernels: heat a grill pan or skillet over high heat, add the corn and cook, shaking occasionally, until lightly browned and slightly blistered, about 6–8 minutes. Let cool. If using frozen, thaw and pat dry.
2. If using canned beans, rinse and drain thoroughly. If using home-cooked beans, drain excess liquid and let cool to room temperature.
3. In a large bowl combine the pinto beans, black beans, charred corn, diced red and green bell peppers, diced red onion, cherry tomatoes, and jalapeño.
4. In a small bowl or jar whisk together the olive oil, lime juice, vinegar, minced garlic, ground cumin, honey (if using), kosher 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 salt, lime, or honey as needed.
6. Fold in the chopped cilantro. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow flavors to meld.
7. Just before serving, gently fold in the diced avocado to avoid browning. Transfer to a serving bowl and sprinkle with crumbled cotija cheese if using.
8. Serve chilled or at cool room temperature as a salad course or side; pairs well with warm tortillas, grilled meats, or as a topping for tostadas.