Mexican Bean Salad995 Reviews
- Prep: 15 min
- Ready In: 1 hr 15 min
“A colorful, spicy, and refreshing bean salad.” - by Karen Castle
Original recipe yields 8 servings
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- 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.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Amount Per Serving (8 total)
- 334 cal
- 14.8 g
- 41.7 g
Based on a 2,000 calorie diet
Reviews (995)Rate This Recipe
"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 fee..." See moredback 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."
"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..." See more"
"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. Ver..." See morey attractive served in a trifle bowl, or any clear glass bowl. I wouldn't change a thing."
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