Salad: Mexico – Nuevo Leon – Ensalada de Frijoles (Bean Salad)

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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (510 g) cooked pinto beans (or two 15 oz (425 g) cans, drained and rinsed)
- 1 cup (160 g) cooked corn kernels (fresh off the cob, roasted, or thawed frozen)
- 1 medium red bell pepper, diced — about 1 cup (150 g)
- 1 medium green bell pepper, diced — about 1 cup (150 g)
- 1/2 small red onion, finely chopped — about 1/2 cup (75 g)
- 1/3 cup (15 g) fresh cilantro, chopped
- 4 oz (115 g) queso fresco, crumbled
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar (or white wine vinegar)
- 3 tbsp (45 ml) fresh lime juice (about 1 large lime)
- 1 tsp (5 ml) honey or agave (optional, to balance acidity)
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 ml) (2.5 tsp (12.5 ml)) kosher salt — adjust to taste (approx. 0.088 oz (2.5 g))
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 small jalapeno, seeded and finely minced (optional, for heat)
- 1 ripe avocado, diced (optional, add just before serving)

Show original ingredient measurements

- 3 cups (510 g) cooked pinto beans (or two 15 oz/425 g cans, drained and rinsed)
- 1 cup (160 g) cooked corn kernels (fresh off the cob, roasted, or thawed frozen)
- 1 medium red bell pepper, diced — about 1 cup (150 g)
- 1 medium green bell pepper, diced — about 1 cup (150 g)
- 1/2 small red onion, finely chopped — about 1/2 cup (75 g)
- 1/3 cup (15 g) fresh cilantro, chopped
- 4 oz (115 g) queso fresco, crumbled
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar (or white wine vinegar)
- 3 tbsp (45 ml) fresh lime juice (about 1 large lime)
- 1 tsp (5 ml) honey or agave (optional, to balance acidity)
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 tsp) kosher salt — adjust to taste (approx. 2.5 g)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 small jalapeno, seeded and finely minced (optional, for heat)
- 1 ripe avocado, diced (optional, add just before serving)

Instructions

Short Description:
A bright, crunchy Nuevo Leon-style bean salad of pinto beans, sweet corn, diced bell peppers and onion, finished with a tangy lime-vinegar vinaigrette and crumbled queso fresco. Serve chilled or at room temperature as a refreshing side or light lunch.

Regional Notes:
This Northern Mexico variation centers on pinto beans and sweet corn with diced peppers for color and texture, and it uses a tangy lime-and-vinegar vinaigrette rather than heavier creams seen elsewhere. The addition of local queso fresco gives a mild, salty finish typical of Nuevo Leon salads.

1. If using dried beans, cook until tender and cool to room temperature. If using canned, drain and rinse well; pat lightly dry. Place the pinto beans in a large mixing bowl.
2. Add the corn, diced red and green bell peppers, chopped red onion, and chopped cilantro to the bowl with the beans. If using jalapeno, add it now.
3. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lime juice, honey (if using), ground cumin, salt, and black pepper until emulsified.
4. Pour the vinaigrette over the bean-and-vegetable mixture and toss gently but thoroughly to coat. Taste and adjust salt, lime, or honey as needed.
5. Fold in about two-thirds of the crumbled queso fresco, reserving the remainder for topping. If using avocado, fold it in gently at this stage.
6. Cover and chill the salad at least 30 minutes to allow flavors to meld; it can also be served at room temperature. Before serving, sprinkle the reserved queso fresco over the top and garnish with an extra sprinkle of cilantro if desired.
7. Serve as a salad course or side dish; keeps refrigerated up to 2 days (add avocado just before serving if stored).