Mexican Salad Recipe - Allrecipes.com
Mexican Salad Recipe

Mexican Salad

Recipe by  

"This salad could also be served as an appetizer with tortilla chips."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, bell pepper, olive oil, lime juice, pepper, salt and honey. Mix well; refrigerate and allow flavors to blend.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2003

We love this!! After making many times, I have a few adjustments-- we add more beans (usually some kidney), use only 1 1/2 jalapenos, and use 1/2 the olive oil. Paired with some low-fat tortilla chips, this salad is always a hit.

 
Most Helpful Critical Review
Feb 23, 2009

As written, this isn't a very flavorful salad. My fiance didn't like it one bit and I thought it was just okay. I wish I hadn't put in the honey, as I ended up using a ton more lime juice for more acidity. After adding cumin, garlic powder, and lots more cilantro it was much better. The only thing I changed was to use yellow bell pepper instead of red, due to what I had on hand. Thanks, but there are better recipes on this site for similar salads.

 

46 Ratings

Jun 12, 2005

I made this for a Cinco de Mayo party to serve as one of the salads, and haven't stopped making it since. I had a neighbor invite us to a last minute pool party and asked if I could bring a munchie. With a half a bowl of leftover Mexican Salad and some tortilla chips this was a huge hit at the party!! I cannot strongly urge enough however to make this ahead of time, as the longer it sits the better it tastes. I also have been making this with the new Enova Oil and Agave Nector ( for diabetics), I have used canned corn instead and it is still an awesome flavored side dish or dip. You can't mess this recipe up, just alter it to your tastes. This is now a summertime staple at our home!(nah- probably all year round) Keep up the great recipes Pam!

 
Oct 09, 2003

This is a nice variation on salsa and chips. Mix it vigorously to slightly mash the beans and make the dip stick together better. I'm looking forward to serving this during the summer.

 
Aug 17, 2007

This was very good. I went lighter on the onion--I used half a shallot and one green onion. Plus, I used fresh, raw corn and about 1/4 cup cilantro. This had a nice, mellow flavor, and I didn't find it too spicy at all. Next time, I'll add garlic and maybe a bit of cumin.

 
Feb 07, 2012

I omitted the peppers for the kids. It was healthy and tasted OK, but didn't knock my socks off.

 
Mar 04, 2007

DELICIOUS! What a great salad. DH who isn't a fan of beans even enjoyed this. Didn't have a red pepper, so used 1/2 yellow and 1/2 green. Omitted the jalapenos and honey. Great recipe!

 
Jun 13, 2005

Another recipe my picky husband liked! I used canned corn because that's what I had and it had a funky smell (as canned corn does), but it didn't taste that way. Overall, a nice change in side dishes for Mexican foods from my usual chips and salsa.

 

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 358 mg
  • 14%

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

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