Last Updated on May 27, 2025 by Christin Gillespie
This Mexican Red Kidney Bean & Guacamole Salad is a simple combination of healthy vegan ingredients, but it will have you digging in for more. It includes chili-lime marinated red kidney beans, fresh pico de gallo, homemade guacamole, & greens of choice. The perfect 15-minute plant-based meal that is packed with flavor!
Red kidney beans are overlooked when it comes to Mexican creations, & it’s time to change that with this salad recipe.
This Mexican Red Kidney Bean & Guacamole Salad is a straightforward-to-make recipe that is ready in 15 minutes. It includes marinated red kidney beans, fresh pico de gallo, & homemade guacamole.
The combination is so delicious & tasty!
Why You’ll Love This Healthy Mexican Salad Recipe
- Full of Flavor & Loaded with Nutrition: Just because this is a salad recipe doesn’t mean that it’s boring. The end result is spot-on delicious!
- Quick & Easy: Ready in 15 minutes or less & it’s super straightforward to make!
- Great for Meal Prep: This Mexican Red Kidney Bean & Guacamole Salad stores well in the fridge, making it the perfect vegan recipe for healthy dinners throughout the week.
Ingredients
- Organic Red Kidney Beans: Loaded with protein, are a great source of fiber, & are marinated to really elevate the salad.
- Organic Marinade: The bean marinade uses a combination of extra-virgin olive oil, lime juice, fresh garlic, & some pantry staple spices.
- Organic Pico De Gallo: Super fresh & adds the perfect pop of color.
- Organic Guacamole: Homemade, of course! The key is to make sure to use a ripe avocado.
- Organic Greens: Spinach, arugula, kale, or any greens that you have on hand will pair deliciously!
How to Make
- Marinated Beans. Whisk all marinade ingredients in a mixing bowl until well combined. Add the drained beans to the marinade & set for at least 10 minutes, chilled or at room temperature.
- Pico de Gallo. Add all the pico ingredients to a mixing bowl & mix until well combined.
- Guacamole. In a medium-sized bowl, prepare the guacamole by mashing ripe avocado(s) with the remaining ingredients. I like mine on the chunky side.
- Serve. Divide the greens of choice, marinated beans, pico de gallo, & guacamole between bowls. Top with extra fresh cilantro & red pepper flakes, if desired. Enjoy!
Tips for Making this Vegan Salad Recipe Perfectly
- Drain the Beans: Be sure to drain your beans; this ensures that the salad does not have any bean liquid in it.
- Organic Guacamole: The key to making the best guacamole is to use a ripe avocado.
- Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Storing
This Mexican Red Kidney Bean & Guacamole Salad is the perfect healthy vegan recipe for leftovers & meal prep! I don’t recommend preparing the guacamole until you’re ready to enjoy it.
Fridge Storage. Transfer the bowl ingredients to separate airtight glass containers & refrigerate for up to 4 days.
More Healthy Vegan Salad Recipes You’ll Love
- Red Kidney Bean & Japanese Sweet Potato Salad
- Chickpea & Avocado Kale Caesar Salad
- Pesto White Bean Kale Salad
- Kale Quinoa Salad with Maple Dijon Vinaigrette
- Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries
Sharing Is Caring!
If you make this 15-minute Mexican salad recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
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Red Kidney Bean Mexican Salad
- Prep Time: 15
- Total Time: 15
- Yield: 4 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Description
This Mexican Red Kidney Bean & Guacamole Salad is a simple combination of healthy vegan ingredients, but it will have you digging in for more. It includes chili-lime marinated red kidney beans, fresh pico de gallo, homemade guacamole, & greens of choice. The perfect 15-minute plant-based meal that is packed with flavor!
Ingredients
Always opt for organic ingredients.
BEANS & MARINADE
- 2 (15-oz) cans red kidney beans
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 2 garlic cloves, minced
- ½ tsp chili powder
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- Sea salt & black pepper, to taste
PICO DE GALLO
- 1 Roma tomato or ½ cup cherry tomatoes, diced
- ¼ red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- Sea salt & black pepper, to taste
GUACAMOLE
- 1 large or 2 small ripe avocados
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
SALAD
- Fresh greens of choice
- Fresh cilantro
- Red pepper flakes
Instructions
- Marinated Beans. Whisk all marinade ingredients in a mixing bowl until well combined. Add the drained beans to the marinade & set for at least 10 minutes, chilled or at room temperature.
- Pico de Gallo. Add all the pico ingredients to a mixing bowl & mix until well combined.
- Guacamole. In a medium-sized bowl, prepare the guacamole by mashing ripe avocado(s) with the remaining ingredients. I like mine on the chunky side.
- Serve. Divide the greens of choice, marinated beans, pico de gallo, & guacamole between bowls. Top with extra fresh cilantro & red pepper flakes, if desired. Enjoy!
Notes
Drain the Beans: Be sure to drain your beans; this ensures that the salad does not have any bean liquid in it.
Organic Guacamole: The key to making the best guacamole is to use a ripe avocado.
Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Storing: Transfer the bowl ingredients to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend preparing the guacamole until ready to enjoy it.
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