Fresh Mexican Bean Salad (MyPlate Certified) | GOYA

Good For You

Fresh Mexican Bean Salad

This simple, fresh bean salad has been created with Goya Low Sodium Beans and a lower fat Vinaigrette dressing to provide a delicious recipe to follow My Plate Guidelines. Here, the vibrant cilantro vinaigrette is spiked with garlic and vinegar and then tossed with creamy black beans, nutty chick peas, sweet corn and tangy hearts of palm. Refreshing and great tasting. Try other Goya Low sodium beans in this recipe too!

(Serving Size: About ½ cup bean salad 200 Calories; 12g Fat (1.5g Saturated, 0g Trans); 0mg Cholesterol; 21g Carbohydrate; 4g Sugar; 6g Protein; 6g Fiber; 240mg Sodium)

Serves 8

Prep time: 15 min.

Total time: 20 min.


For the Vinaigrette:

½ cup lightly packed fresh cilantro

4 tablespoons GOYA® Red Wine Vinegar

4 Tablespoons GOYA® Olive Oil

4 Tablespoons GOYA® Vegetable Oil

2 tablespoons Water

1 clove garlic, peeled

1 tsp. sugar

For the Salad:

1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed

1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and rinsed

1 can (15.5 oz.) GOYA® Low Sodium Whole Kernel Golden Corn, drain and rinsed

1 medium red bell pepper, finely chopped (about 1 cup)

2 tbsp. finely chopped red onion

1 can (14 oz.) GOYA® Hearts of Palm, drained, rinsed and cut into ¼” rounds


1. Transfer cilantro, vinegar, oils, garlic, sugar to bowl of blender. Blend on high until smooth, about 1 minute. (Note: Vinaigrette can be prepared up to 1 week in advance when stored covered in refrigerator. Bring to room temperature and whisk to combine before using.)
2. In large mixing bowl, combine black beans, chick peas, corn, bell pepper and onion. Pour in vinaigrette and stir gently to combine. Add hearts of palm, gently toss and serve. Top with Sazonador Total to taste.