I do. It’s sort of that last minute pantry item type of dish that is quick and wonderfully filling when you are hungry. You might not have considered a Mexican-inspired three bean salad before, but I am here to say you should!
How to Make a Mexican Bean Salad
This Mexican bean salad is a riff off the standard. It’s not really Mexican per se, but uses typical South-of-the-border ingredients such as crumbly Cotija cheese, black beans and pinto beans, jalapeño peppers, cilantro and a sweet dressing made with sugar and lime juice. All items that we happened to have in our pantry or fridge this week. So good! If you want to take it one step further, make your beans from scratch on the stovetop or in a pressure cooker. Add the beans to the pot and boil for 5 minutes, or as long as it takes for the beans to get tender. Green beans can be highly variable in how long it takes to cook them to tenderness. More mature beans can take longer, up to 20 minutes.
