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Tex-Mex Potato and Bean Salad

Tex-Mex Potato and Bean Salad
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The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

Vegan, vegetarian and very delicious, everything about this summertime salad is simply good! Don’t let the words “vegan” and “vegetarian” fool you, this Tex-Mex-inspired recipe is bursting with flavor, and in my opinion, even better tasting than its traditional counterpart.

Tex-Mex Potato and Bean Salad

Loaded with a colorful assortment of kidney beans, black beans, chickpeas, roasted baby Yukon gold potatoes, Midwest grown bell peppers, red onion and a cilantro-lime vinaigrette that is out-of-this-world delicious, one bowl simply won’t be enough!

Volunteer to bring this summer salad to all of your outdoor get-together’s and watch everyone indulge without ever realizing it’s actually good for them!

Tex-Mex Potato and Bean Salad

Tex-Mex Potato and Bean Salad


For the Salad

  • 4 cups baby Yukon gold potatoes, skin on and quartered
  • 1 cup grilled sweet corn kernels
  • 1 cup bell peppers of any color, diced
  • ¼ cup red onion, diced
  • ¼ cup green onion, finely chopped
  • 1 cup black beans
  • 1 cup kidney beans
  • 1 cup chickpeas
  • ½ cup cilantro, roughly chopped
  • 1 wheel of Miyoko’s double cream classic chive cashew milk cheese, crumbled

For the Cilantro Lime Vinaigrette

  • 4 Tbsp. avocado oil
  • 4 Tbsp. apple cider vinegar
  • 3 Tbsp. sriracha sauce
  • 1 ½ Tbsp. white sugar
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 Tbsp. dried cilantro flakes
  • Juice of 1 ½ limes
  • Zest of 1 lime
  • Salt, to taste


  1. Bring a pot of water to a boil. Add a couple Tbsp. of salt, followed by the quartered potatoes. Boil the potatoes for 20-25 minutes, or until fork tender.
  2. Drain the potatoes and add them back to the pot.
  3. While the potatoes are still warm, add ¾ of the cashew milk cheese. Toss until the cheese has melted into the potatoes.
  4. Rinse and drain the beans and chickpeas and add them to the potatoes.
  5. Add the sweet corn cornels, diced bell peppers, diced red and green onions and cilantro. Toss until well combined.
  6. Add all of the vinaigrette ingredients to a measuring cup and whisk together. Pour the vinaigrette over the potato salad mixture and toss again.
  7. Top with the remaining crumbled cashew milk cheese and more chopped cilantro.
  8. Serve warm or chilled.

Tex-Mex Potato and Bean Salad

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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