Mexican Bean Salad

A Mexican Bean Salad recipe that is incredibly easy to make, super delicious, and perfect for a pre-packed lunch idea!

This Mexican Bean Salad is a simple recipe that I like to make for lunch during the work week. It requires minimal prep time, and doesn't have that same old boring salad for the 3rd day in a row feeling to it. I hope you make it and feel the same way too!

Mexican Bean Salad. The Ingredients.

I've called it my Mexican Bean Salad because its similar to a burrito bowl. The ingredients are simple, yet delicious. Ingredients you will need to make this salad:

• Black beans (I use canned)
• Brown rice or quinoa (I cook it in the rice cooker whilst prepping my salad ingredients)
• Red or green capsicum
• Cherry tomatoes
• Pickled or raw red cabbage

For Additional Flavour:

• Nutritional yeast (also a great protein booster)
• Fresh coriander
• The juice of half a lime
• Ground cumin & salt to season the beans
• A ripe avocado if you have one! An avocado takes this salad to the next level!

Mexican Bean Salad For Meal Prepping 

The only time I make this salad is for lunch. I especially like to make this salad in advance for the work week. It's the perfect meal prep salad! Super easy and quick to make, with just the right mix of veggies, beans & grains to make it filling.

It is honestly enough to be a tasty satisfying lunch that you can actually look forward to eat during your work break. Just make sure that you add the lime juice & nutritional yeast on the day that you eat the salad.

Additional Tips 

For additional flavour try the following:

• Use Vegan Parmesan Cheese instead of just plain nutritional yeast. Check out my recipe here 
• Season the beans with some ground cumin & salt. This will really give it that Mexican Bean flavour 
• Pickle the red cabbage 
• Add some avocado

Mexican Bean Salad Macros & Calories

Excluding the avocado, the calories and macros per salad are as follows:

• 430 calories 
• Carbs 80g
• Protein 24g
• Fat 3g

Add More Calories

Feeling hungry? Or need to make this salad for someone larger? If I'm making this salad and need a little extra I make the following additions:

1. Add ½ an avocado (75g). This is a seriously tasty addition! This brings the total up to 550 calories, and an additional 11 grams of healthy fats
2. Add an extra ½ cup of rice / quinoa. With ½ an avocado, and 1 cup of brown rice the total is now 655 calories
3. Still feeling hungry? Add the other half of that avocado! Bringing the total calories of the salad to 775 calories
4. Are you feeding a giant? Introduce some tortilla wraps and make it a Mexican bean burrito! Turning this into 1 tortilla wrap with salad brings this salad to 915 calories total

Why Calorie Count?

I calorie count to make sure the lunches I make are satisfying and filling! When I first went vegan I found I would accidentally starve myself or Matt. Follow the steps above to get it just right I often have the salad without avocado, or somewhere between 1 & 2. 

Steps 3 or 4 are what Matt receives every time I make this salad. It can be tricky and hard to imagine how much food a tall active male actually needs to eat. I find calorie counting extremely useful in this regard! 

Mexican Bean Salad

Georgia Papas

A simple & healthy vegan salad that is high in protein and packed with flavour

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 11 minutes mins

Course Lunch

Cuisine High Protein Vegan, Vegan, Vegan Salad

Servings 1 person

Calories 455 kcal

Ingredients

  

1x2x3x

• 1 cup cooked or canned black beans rinse canned black beans with a drainer well
• ½ cup cooked brown rice or quinoa
• ½ red capsicum chopped into 0.5cm pieces
• ½ cup halved cherry tomatoes
• ¼ cup pickled red cabbage you can also use raw red cabbage if you dont have pickled red cabbage
• 2 tablespoon nutritional yeast
• ¼ of a small red onion chopped finely
• ¼ cup fresh coriander leaves
• 1 lime, juice of

Optional

• 1 ripe avocado

Bean Seasoning

• 2 teaspoon ground cumin
• 1 pinch of high quality salt

Instructions

 

Bean Seasoning

• Drain and rinse the canned black beans and add to a bowl. Sprinkle with cumin and salt and mix through with a spoon
• Add all salad ingredients and beans to a bowl. Sprinkle on the nutritional yeast & the juice of the lime. Stir all ingredients until well combined. Enjoy!

Video

Notes

Make a large batch at the beginning of the week to have for lunch every day. If you are doing this then make sure to add the lime & nutritional yeast on the day that you eat the salad. Enjoy!

Nutrition

Calories: 455kcal

Keyword High Protein Vegan, Mexican Bean Salad, Vegan Salad

Tried this recipe?Let us know how it was!