Mexican Bean Salad

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Everyday Cooking

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Mexican Bean Salad

Prep 15 m

Cook 1 m

Ready In 16 m

8 Servings

334 Calories

Description

"A colorful, spicy, and refreshing bean and corn salad."

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Ingredients

  1. 1 (15 ounce) can black beans, rinsed and drained

  2. 1 (15 ounce) can kidney beans, drained

  3. 1 (15 ounce) can cannellini beans, drained and rinsed

  4. 1 green bell pepper, chopped

  5. 1 red bell pepper, chopped

  6. 1 (10 ounce) package frozen corn kernels

  7. 1 red onion, chopped

  8. 1/2 cup olive oil

  9. 1/2 cup red wine vinegar

  10. 2 tablespoons fresh lime juice

  11. 1 tablespoon lemon juice

  12. 2 tablespoons white sugar

  13. 1 tablespoon salt

  14. 1 clove crushed garlic

  15. 1/4 cup chopped fresh cilantro

  16. 1/2 tablespoon ground cumin

  17. 1/2 tablespoon ground black pepper

  18. 1 dash hot pepper sauce

  19. 1/2 teaspoon chili powder

Direction

  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

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