Mexican Bean Salad
Featured in Allrecipes Magazine

Mexican Bean Salad

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"A colorful, spicy, and refreshing bean and corn salad."
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1 h 15 m servings 334 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Ready In

  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.


  1. 1828 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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...

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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 t...

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 sala...

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 Nor...

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 decreasin...

This was excellent! However, two peppers is entirely "two" is more than plenty. And be sure to use fresh or frozen corn, not canned. Canned corn has no texture and does nothing for...

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...

A LOT of ingredients! I took this to work today for a potluck and it seemed to go over very well. I didn't have cannelli beans, but used another white bean and I didn't have fresh lemon or lim...

This salad is excellent! My family always has seconds and thirds when I make this. It is also very pretty and would make a great dish to bring to a party.

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