Mexican Green Bean Salad

Mexican and Tex MexLow CarbVegetarianGreen Bean

Mexican green bean salad with fresh green beans, cilantro, jalapeno, red onion, cotija cheese, avocado, tomato, olive oil and lime juice.

Photography Credit: Elise Bauer

One of our favorite ways to eat green beans is with salsa. The tomatoes, onions, chiles, spices, and vinegar perk up the beans in the most wonderful way.

This bean salad recipe is sort of a riff on the salsa theme, taking it up a notch with pickled jalapeños, cilantro, cotija cheese, and avocados. It would make a perfect picnic salad for a Mexican themed potluck. If you love Mexican food, I’m willing to bet you’ll love this salad as much as we do.

Mexican Green Bean Salad

Mexican Green Bean Salad Recipe

  • Yield: Serves 4

Make sure to use the freshest green beans you can find. Good green beans should feel firm and should snap in half, not bend, when you try to bend them.


  • 1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
  • 1/4 cup onion, finely chopped
  • 2 Tbsp lime juice or white vinegar
  • 1 Tbsp olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano (Mexican oregano if you can get it)
  • 3/4 cup packed, chopped cilantro
  • 1/3 cup canned, pickled jalapeño chili peppers, sliced
  • 1/3 cup chopped red onion
  • 1/2 cup crumbled cotija cheese (salty Mexican cheese that resembles feta)
  • 1/2 avocado, sliced or cut into inch long pieces
  • 1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes


1 Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.

2 Place beans in a large bowl. Gently mix in the the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Let sit for half an hour.

3 When ready to serve, gently mix in the chopped red onion and cotija cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.

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Mexican Green Bean Salad

This recipe is an adaptation of a variation of a recipe for a cactus salad (ensalada de nopalitos) in Diana Kennedy's The Art of Mexican Cooking, recently re-released in a new edition. If you adore authentic Mexican food and want to learn more about cooking it from a master, this is the book to have. It's a classic.

Showing 4 of 9 Comments / Reviews

  • Maura

    I made this last night and it was outstanding and just as delicious for breakfast and lunch today. I love green beans and this just makes me love them more.

  • Melissa

    Made this tonight. Delicious. I didn’t have enough lime juice so next time I will add more. I wish I could post a photo of how pretty it looked in my serving bowl.

  • steveed

    Wonderful! Flavorful, healthy and light on the carbs. I’m doing this one this weekend…I wonder if it would be too much to add toasted pepitas?

  • lo

    A great big thanks for this idea. We like green beans around our house — but often get tired of the same old preparations. This is a great idea to have in our “arsenal” :)

  • Dragon

    I made this salad on the weekend and it turned out great. I substituted fresh oregano for the dried, fresh jalapeno pepper for the canned and I used feta cheese (couldn’t find the mexican cheese). The cilantro and avocado really make this dish special. Thanks for the recipe!

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