Salad: Mexico – Gulf Coast Mexico (Tamaulipas) – Ensalada de Frijoles

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 3 cups (510 g) cooked black or pinto beans, drained and cooled
- 1 1/2 cups (245 g) corn kernels (fresh grilled, thawed frozen, or canned and drained)
- 1 medium (approx. 6 oz / 170 g) red bell pepper, seeded and diced
- 1 medium (approx. 6 oz / 170 g) green bell pepper, seeded and diced
- 1/2 medium red onion, finely diced (approx. 3 oz / 85 g)
- 1/2 cup (about 15 g) chopped fresh cilantro, divided
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 small jalapeño, seeded and finely minced (approx. 1/2 oz / 15 g) — reduce or omit for less heat
- 1 tbsp (15 ml) honey or agave syrup
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) chile de arbol flakes or cayenne pepper (adjust to taste)
- 1 tbsp (about 1 g) chopped fresh Mexican oregano (or regular oregano), optional
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 ripe avocado, diced, optional (approx. 7 oz / 200 g)
- 4 oz (115 g) queso fresco, crumbled, optional
- Tortilla chips or warm tortillas, for serving (optional)

Instructions

Short Description:
A bright, chilled bean salad from Tamaulipas combining black or pinto beans with sweet corn, diced bell peppers, and a cilantro-lime dressing with local spices. It is refreshing, colorful, and served as a starter or side on the Gulf Coast table.

Regional Notes:
This Tamaulipas variation highlights black or pinto beans and fresh or grilled corn, with a cilantro-lime dressing lightly spiced with cumin and chile de arbol flakes. Local touches include fresh Mexican oregano (when available) and optional queso fresco or avocado for mouthfeel, distinguishing it from inland bean salads.

1. If using canned beans or corn, drain and rinse beans and drain corn; if using fresh corn, cut kernels from cob and optionally char on a hot griddle for a minute or two for smoky flavor. Cool to room temperature.
2. In a small bowl or blender jar, combine lime juice, olive oil, minced jalapeño, honey, ground cumin, chile de arbol flakes, oregano (if using), 3 tablespoons of the chopped cilantro (reserve the rest), salt, and pepper. Whisk or blend until smooth and emulsified.
3. In a large mixing bowl, add the cooked beans, corn, diced red and green bell peppers, and diced red onion. Pour the dressing over the vegetables and gently toss to combine so everything is evenly coated.
4. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Cover and refrigerate for at least 20–30 minutes to let flavors meld.
5. Just before serving, gently fold in diced avocado (if using) and the remaining chopped cilantro. Sprinkle crumbled queso fresco over the top if desired.
6. Serve chilled or at cool room temperature as a salad or side; offer tortilla chips or warm tortillas alongside for scooping.