Mexican Salad

Mexican Salad

30 Reviews 4 Pics
Pam Garrison
Recipe by  Pam Garrison

“This salad could also be served as an appetizer with tortilla chips.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, bell pepper, olive oil, lime juice, pepper, salt and honey. Mix well; refrigerate and allow flavors to blend.

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Reviews (30)

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We love this!! After making many times, I have a few adjustments-- we add more beans (usually some kidney), use only 1 1/2 jalapenos, and use 1/2 the olive oil. Paired with some low-fat tortilla chips, this salad is always a hit.

Cheryl B

Cheryl B

I made this for a Cinco de Mayo party to serve as one of the salads, and haven't stopped making it since. I had a neighbor invite us to a last minute pool party and asked if I could bring a munchie. With a half a bowl of leftover Mexican Salad and some tortilla chips this was a huge hit at the party!! I cannot strongly urge enough however to make this ahead of time, as the longer it sits the better it tastes. I also have been making this with the new Enova Oil and Agave Nector ( for diabetics), I have used canned corn instead and it is still an awesome flavored side dish or dip. You can't mess this recipe up, just alter it to your tastes. This is now a summertime staple at our home!(nah- probably all year round) Keep up the great recipes Pam!



This is a nice variation on salsa and chips. Mix it vigorously to slightly mash the beans and make the dip stick together better. I'm looking forward to serving this during the summer.

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Amount Per Serving (6 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 358 mg
  • 14%

Based on a 2,000 calorie diet



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Mexican Bean Salad


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Mexican Salad Bowl