Mexican Salad

Mexican Salad


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


1 h 15 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • 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

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  • Prep

  • Ready In

  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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  1. 75 Ratings


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 ...

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.

This salad is sooooo good. Its hard to believe it is sooooo healthy too.

Great recipe! Followed the recipe exactly and couldn't be happier. Cannot wait to make this again. Really like the hint of heat that the jalapenos provided. Quick and easy. I also used canned co...

Delicious and beautiful to look at! I used more Romas (five) and much more cilantro (my fav!). I also reduced the amount of olive oil in the dressing but increased the amount of lime juice. Than...

Agree with other reviewers - great salad! I used less jalepeno's and more cilantro. Yum!!

Followed the recipe exactly (except for the jalapenos - only bc I didn't have any, though I bet they would have been good) and was pleasantly surprised. Will definitely make again. Nice side t...

One helluva recipe! Props to the chef!