Mexican Spicy Bean Salad Recipe

Reviews More Reviews

Sep 21, 2010

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.

—wtrmlni

See full review »

Jul 27, 2010

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.

—leftyamy

See full review »

23 Ratings

Mar 11, 2010

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.

—Chef mr B

See full review »

Feb 09, 2011

Awesome recipe, easy to make and gets better every day it sits! I used canned corn and it was fine, and I added chili sauce to make it a bit spicier. Thanks for sharing!!

—Angela Currie

See full review »

Oct 13, 2011

Oh MY!! I loved this salad!!! SO VERY GOOD. I didn't use the Splenda but rather used white sugar to taste. Added extra cilantro (about a bunch), extra cumin and chili powder to taste and added a touch of paprika. I've been looking for a bean salad like this for some time....and now, I've found it. It's a KEEPER.

—FANTASKMANJAR

See full review »

Apr 27, 2011

Very good salad; big solid flavors, but won't overwhelm other elements of whatever you're serving. I subbed in canned pinto and pinquito beans...not as pretty as the black beans and cannellinis, but one of the people eating had an irrational hatred of black beans, and kidney beans really don't do anything but lay there. I also used a mix of very good red wine and sherry vinegars, so the Splenda wasn't necessary. If you can, toast whole cumin seeds and grind them...a lot more flavor.

—Digital.Sasquatch

See full review »

Aug 09, 2010

This is a Great Summer BBQ recipe! All Coloured Sweet Peppers added is the Best!

—May-J

See full review »

Jun 09, 2011

Excellent ....used 1 packet of Stevia sugar substitute instead of 2 full tblspns. This was sweet enough with 1 lil packet. Also had to use dried cilantro leaves..1tsp. And 1tsp each of cumin, dried corriander, and chili powder. Great dressing! This was really not spicy at all...but delicious non the less. I added red hot pepper flakes to mine. Will be a summer goto salad. Really very good and healthy.

—SLJ6

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Marinated Five Bean Salad

Eat Your Veggies Pasta Salad

Copper Penny Salad

Sweet 'n' Sour Tomato Salad

Cucumber, Tomato and Red Onion Salad with Mint

Broccoli Crunch Salad

Colorful Seafood Pasta Salad

Fruity Acini di Pepe Salad

Cucumber Crunch Salad

Thai Steak Salad

ADVERTISE WITH US

Nutrition

Calories
323 kcal
16%

Carbohydrates
38.9 g
13%

Cholesterol
0 mg
0%

Fat
14.8 g
23%

Fiber
10.5 g
42%

Protein
11.2 g
22%

Sodium
1159 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Spicy Bean Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 323
Calories from Fat: 133

% Daily Value *
Total Fat 14.8g 23 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 1159mg 46 %
** Potassium 438mg 12 %
Total Carbohydrates 38.9g 13 %
Dietary Fiber 10.5g 42 %
Protein 11.2g 22 %
Sugars 3.3g
** Vitamin A 15 %
** Vitamin C 62 %
** Calcium 11 %
** Iron 42 %
** Thiamin 17 %
** Niacin 15 %
** Vitamin B6 13 %
** Magnesium 15 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.