Mexican Bean Salad Recipe
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Mexican Bean Salad

By: Karen Castle 
"A colorful, spicy, and refreshing bean salad."

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (860)

Prep Time:
15 Min
Ready In:
1 Hr 15 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 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
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 334 | Total Fat: 14.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 13, 2006 by WIMSEY   view full review
I followed this recipe almost exactly (something new for me) and it was ... wow ......
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Aug. 15, 2005 by KELLYCLARK22   view full review
The best bean salad I have made. I halved the oil, vinegar and sugar. Thank goodness I read...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Oct. 30, 2007 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
I made this for a Mexican Pot Luck at my husband's office. Even though 40 people brought...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Apr. 9, 2007 by KRANEY   view full review
Very colorful, pretty salad! I used a 15-oz. can of corn (drained) instead of frozen (time...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 7, 2006 by MOLLE888   view full review
So delicious. I have made this salad over and over again with awesome results each time. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 31, 2004 by flowersandcandy4me   view full review
This was excellent! However, two peppers is entirely "two" much...one is more than plenty. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Mar. 9, 2008 by KAMIFAY   view full review
Very yummy! I made it just as written except left out the hot pepper sauce. Served over a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 30, 2003 by LEAHZ   view full review
This salad is excellent! My family always has seconds and thirds when I make this. It is also...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Aug. 3, 2007 by CHRISTYJ   view full review
A LOT of ingredients! I took this to work today for a potluck and it seemed to go over very...
The reviewer gave this recipe 0 stars. This recipe averages a 4.8 star rating.
Reviewed on Sep. 11, 2003 by JOSIE   view full review
If you like this recipe, you'll love the Spicy Bean Salsa on this site...it's to die for!!

 

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