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"This is a bright, colorful salad that anyone could love."
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20 m servings 261 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 930 mg
  • 37%

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.


  • Prep

  • Ready In

  1. Into a large bowl, mix together the beans, corn, red onion, green pepper and red pepper.
  2. Right before serving, pour enough red wine vinegar over all to coat. Add just enough oil to make it shiny.


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I found this recipe to be quick easy and delicious. I also found that frozen corn can be used and is equally good.

Great with grilled beef. You can also use canned kidney or pinto beans. I like to add sliced green onion and a pinch of chili powder just before serving.

I bet fresh chopped cilantro would put it over the top.

I expected it to be more "corn". I cut up the green peppers to about the size of the corn and used olive oil instead of canola oil. Still excellent!

Excellent! I made this with the slow cooker cilantro lime chicken and some tortillas and it was a big hit! I made it exactly as the recipe instructed.

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