Mexican Spicy Bean Salad

Mexican Spicy Bean Salad

24

"Lots of taste sensations in this colorful, spicy, and refreshing bean salad."
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Ingredients

1 h 15 m servings 323 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

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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.

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Directions

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  • 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, SPLENDA(R) Granulated Sweetener, 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.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 cup salad

Reviews

24
  1. 29 Ratings

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Most helpful positive review

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 omi...

Most helpful critical review

Found the cilantro a little over-whelming and it wasn't hot/spicy at all. With a little alteration, I'd eat it again.

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 omi...

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 oliv...

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 vinaigre...

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!!

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 ad...

This is excellent and always a big hit.

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...

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

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, dr...