Mexican Bean Salad

Mexican Bean Salad

1271

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

Ingredients

1 h 15 m {{adjustedServings}} servings 334 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • Prep

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  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

1271
  1. 1749 Ratings

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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 t...

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

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 sala...