Mexican Salad

Mexican Salad

57 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
Pam Garrison
Recipe by  Pam Garrison

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

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Adjust Servings

Original recipe yields 6 to 8 servings



  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 (57)

Rate This Recipe
Cindy DeOms

Cindy DeOms

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 contest.



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



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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Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet



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Mexican Bean Salad


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Mexican Cucumber Salad