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Mexican Salad

Mexican Salad

  • Prep

    15 m
  • Ready In

    1 h 15 m
Pam Garrison

Pam Garrison

This very refreshing salad also works well as an addition to traditional tacos and quesadillas.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1 hour before serving.
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Reviews

Cindy DeOms
35

Cindy DeOms

5/5/2005

Mmm, mmm good! I had to make substitutions since I made this at the spur of the moment and had to use what was handy! I subbed a can of pintos for garbanzo beans, a can of diced tomatoes with chiles instead of fresh, and basil for the cilantro. Less oil and more lime juice, just as a personal preference. I have a girlfriend who makes something similar, only with Italian dressing and this beats hers...no contest.

LIZCANCOOK
29

LIZCANCOOK

8/30/2005

A little too sweet for us. We prefer the flavors in Black Bean and Corn Salad II.

bhappe
21

bhappe

12/31/2004

really yummy! I made this as a side for a chicken breast cooked in lime and butter, and then served with warm tortillas.

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