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Mexican Bean Salad

Mexican Bean Salad

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Karen Castle

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  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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Reviews

WIMSEY
679
2/13/2006

I followed this recipe almost exactly (something new for me) and it was ... wow ... incredible. I served it at a party, and got rave reviews -- two people even asked for the recipe! Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. The end result was probably close to 2 tbl. I also added a bit of lemon and lime zest to the dressing. Warning: I think this recipe ends up closer to 10 servings. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate. By the way, this is even better after a few days, when the flavors have time to fully meld. I usually make this at least two days ahead of time.

KELLYCLARK22
445
8/15/2005

The best bean salad I have made. I halved the oil, vinegar and sugar. Thank goodness I read the post. This amount suited the recipe just fine. Thanks

naples34102
372
10/30/2007

I made this for a Mexican Pot Luck at my husband's office. Even though 40 people brought dishes, this was one of the few that was entirely devoured! This is a wonderful, tasty, and colorful salad. Very attractive served in a trifle bowl, or any clear glass bowl. I wouldn't change a thing.