Mexican Spicy Bean Salad

Mexican Spicy Bean Salad

23 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
Recipe by  Inspired by Home Cooks

“Lots of taste sensations in this colorful, spicy, and refreshing bean salad.”

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Adjust Servings

Original recipe yields 8 servings



  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, SPLENDA® Granulated Sweetener, 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 (23)

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As a vegetarian without many vegetarian friends/coworkers, this is my go-to dish whenever we have cookouts or I need to bring a side. Everyone always loves it. I use 2 red bell peppers and omit the green pepper, use 1 can of corn instead of frozen, and I halve the olive oil. It's great eaten with a spoon or as a "salsa" substitute on chips. I've also used it as a topping for baked potatoes.



Nice flavor. Not spicy, though. I added chopped tomato and avocado and it made it even better. I will make this again because it was good, easy and healthy. Next time I will use half the olive oil, though.

Chef mr B

Chef mr B

I didn't have 100% of the veggies, instead I used only black beans and no green pepper. I chopped up a few jalapenos and the heat disseminated pretty well. I was a little leery of the vinaigrette but it turned out pretty well balanced, ill use that as a base fore some experiments in the future.

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Amount Per Serving (8 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 38.9 g
  • 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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Broccoli Crunch Salad


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