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Mexican Spicy Bean Salad

Mexican Spicy Bean Salad

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Inspired by Home Cooks

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet


  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(R) 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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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

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.