Get ready to transform your meal routine with the most addictive Mexican bean salad that will make your taste buds dance! This Instant Pot wonder isn't just another side dish – it's a vibrant, protein-packed culinary adventure that comes together faster than you can say "delicioso"! Imagine a colorful medley of beans, corn, and fresh vegetables, dressed in a tangy lime-cumin vinaigrette that will transport you straight to the heart of Mexico, all prepared with the magical convenience of your Instant Pot.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 red bell pepper, diced
- 1/2 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 can of black beans, 1 can of kidney beans, 1 can of corn, 1 red bell pepper, 1/2 cup of red onion, 1/4 cup of cilantro, 1/4 cup of lime juice, 1 teaspoon of cumin, salt, and pepper.
- Rinse the black beans and kidney beans under cold water in a colander to remove excess sodium and any canning liquid. Drain well.
- In a large mixing bowl, combine the drained black beans, kidney beans, and corn. Stir gently to mix.
- Dice the red bell pepper into small pieces and add it to the mixing bowl with the beans and corn.
- Chop the red onion finely and add it to the bowl. The onion adds a nice crunch and flavor to the salad.
- Chop the cilantro and add it to the mixture. Cilantro brings a fresh, herbal note that complements the other ingredients.
- In a separate small bowl, whisk together the lime juice, cumin, salt, and pepper. This will be your dressing.
- Pour the dressing over the bean mixture in the large bowl. Use a spatula to gently fold the ingredients together, ensuring that everything is well coated with the dressing.
- Once combined, taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or lime juice according to your preference.
- Transfer the salad to the Instant Pot. Close the lid and set the valve to sealing. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 5 minutes. This will heat the salad through and meld the flavors.
- When the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to venting. Once the pressure has fully released, open the lid.
- Give the salad a gentle stir to redistribute the ingredients. The salad is now ready to serve. You can enjoy it warm or let it cool to room temperature.
- Serve the Mexican bean salad as a side dish or a light main course. It pairs well with tortilla chips, grilled meats, or as a topping for tacos.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
Tips
- Rinse your beans thoroughly to reduce sodium and remove any canning liquid for a cleaner, fresher taste.
- For maximum flavor, let the salad sit for 10-15 minutes after dressing to allow the ingredients to marinate.
- Use fresh lime juice instead of bottled for a brighter, more authentic flavor profile.
- Customize the heat by adding diced jalapeños or a splash of hot sauce if you like it spicy.
- For best texture, don't overmix the ingredients – gently fold to keep the beans and vegetables intact.
- This salad tastes even better the next day, so don't hesitate to make it in advance.
- For a protein boost, consider adding grilled chicken or shrimp to turn this side dish into a complete meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
