Recipe by Karen Castle
"A colorful, spicy, and refreshing bean and corn salad."
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1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
kidney beans, drained
1 (15 ounce) can
cannellini beans, drained and rinsed
green bell pepper, chopped
red bell pepper, chopped
1 (10 ounce) package
frozen corn kernels
red onion, chopped
red wine vinegar
fresh lime juice
chopped fresh cilantro
ground black pepper
hot pepper sauce
I followed this recipe almost exactly (something new for me) and it was ... wow ... incredible. I served it at a party, and got rave reviews -- two people even asked for the recipe!
Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. The end result was probably close to 2 tbl. I also added a bit of lemon and lime zest to the dressing.
Warning: I think this recipe ends up closer to 10 servings. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate.
By the way, this is even better after a few days, when the flavors have time to fully meld. I usually make this at least two days ahead of time.
Made it exactly as recipe called for. Really good flavor but way too much oil and vinegar. Next time I'll use 1/4 of what is called for and will reduce onion as well. I ended up tossing a lot of it due to it being overly greasy.
The best bean salad I have made. I halved the oil, vinegar and sugar. Thank goodness I read the post. This amount suited the recipe just fine. Thanks
I made this for a Mexican Pot Luck at my husband's office. Even though 40 people brought dishes, this was one of the few that was entirely devoured! This is a wonderful, tasty, and colorful salad. Very attractive served in a trifle bowl, or any clear glass bowl. I wouldn't change a thing.
So delicious. I have made this salad over and over again with awesome results each time. I usually cut the sugar in half. I like to add powdered garlic, and extra cilantro. I use Great White Northern beans instead of Cannelini. Red onions add a pretty color. We make this all the time! I am confused by the raters that say there is too much dressing... I think the amount is right on. Although I do use a can of corn instead of frozen... maybe the extra liquid comes from the frozen corn. Sometimes I add a can of chopped tomatoes. You can add any veggies you like, the salad doesn't care. I would give this more stars if I could.
Very colorful, pretty salad! I used a 15-oz. can of corn (drained) instead of frozen (time saver). I decreased the olive oil and red wine vinegar to 1/4 cup each. I would also suggest decreasing the salt to 3/4 Tbl and decreasing the pepper a bit. The second time I made this, I decreased the olive oil and vinegar to 1/8 each - would do that again (just make sure to decrease all the spices some as well). Thanks for the recipe!
This was excellent! However, two peppers is entirely "two" much...one is more than plenty. And be sure to use fresh or frozen corn, not canned. Canned corn has no texture and does nothing for the salad. I subbed balsamic vinegar for the red wine vinegar...very good. Way more than enough dressing...cut it down to 1/4 cup oil and 1/4 cup vinegar, but keep the rest of the ingredients as stated for marvelous flavor. Add some minced jalapenos for spice!
Very yummy! I made it just as written except left out the hot pepper sauce. Served over a bed of Romaine with the option of crushed tortilla chips and sour cream on top. Everyone at the party loved it, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Bean Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 133
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