Refried Bean Salad – Cinco de Mayo (Meatless Monday)

Refried Bean Salad recipe, Vegetarian, Cinco de Mayo, Meatless Monday

Refried Bean Salad

Refried Bean Salad is today’s Meatless Monday recipe, just in time for Cinco de Mayo celebrations tomorrow. The beans can be served two ways: cold, as on this salad, or heated to molten hotness for any southwest inspired meal. Throw this meal together in less than 15 minutes for your busy, weeknight Cinco de Mayo. 

Cold refried beans? Well, not really. I served these beans at room temperature. The only cooking required for this recipe is to blast some green onion and jalapeno in a bit of butter in the microwave for 1 1/2 minutes. Stir that into the beans with seasoning of cumin, coriander, oregano, garlic and some salt and pepper…chop up a quick pico de gallo to sprinkle over some salad greens and you are set! No salad dressing is needed! Trust me, the pico de gallo gives you all you need.

Of course, you can heat these refried beans, too. This is my standard recipe for refried beans when we have any Southwest meal. They are so flavorful.

This really simple, really quick salad is the perfect answer for a busy weeknight Cinco de Mayo celebration. Try it!


5.0 from 1 reviews
Refried Bean Salad - Cinco de Mayo (Meatless Monday)
Prep time
Cook time
Total time
Refried beans with seasoning of cumin, coriander, oregano, garlic and some salt and pepper are the star of this salad of mixed greens and a quick pico de gallo. Served at room temperature, this refried bean recipe can also be served hot.
Recipe type: Salad Entree
Cuisine: Southwest
Serves: 2-4 servings
  • 1 - 16 ounce can refried beans
  • ¼ cup chopped green onions (about 3)
  • 1½ tablespoons fresh minced jalapeno (this is about one jalapeno)
  • 1 tablespoon butter
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground Mexican oregano (any oregano will work)
  • ¼ teaspoon garlic powder
  • salt and ground black pepper, to taste
  • Pico de gallo (recipe follows)
  • Mixed Salad Greens
  1. Open the can of refried beans and add to a medium-sized bowl.
  2. In another, microwavable bowl, add the green onions, jalapeno and butter.
  3. Place in the microwave and cook on high for 1½ minutes.
  4. Remove the onions/jalapeno from the microwave and add to the bowl of refried beans.
  5. To that mixture add all of the other ingredients: cumin, coriander, oregano, garlic powder, salt and pepper.
  6. Either on a large serving plate, or on individual plates, place mixed salad greens.
  7. In the center, add a serving of the refried beans.
  8. Sprinkle over pico de gallo and serve immediately.

5.0 from 1 reviews
Pico de Gallo - Cinco de Mayo (Meatless Monday)
Prep time
Total time
Fresh, summery, flavorful pico de gallo is the perfect dip for chips, great on salads, or used as a condiment in a multitude of ways...let your imagination guide you. Of course, this recipe can be increased proportionately for larger servings.
  • 1 cup diced fresh tomato
  • 2 tablespoons minced red onion
  • 1 tablespoon minced jalapeno (either fresh or pickled work)
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 teaspoon fresh lime juice
  • salt and ground black pepper, to taste
  1. Combine all of the ingredients in a small bowl and stir to combine.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Beans, Condiments, Dips and Spreads, Entrée, Holiday Cooking, Meatless Monday, Salads, Saucy Southerner Recipes. Bookmark the permalink.

2 Responses to Refried Bean Salad – Cinco de Mayo (Meatless Monday)

  1. so simple, so tasty. another winner! 🙂

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