Mexican Spicy Bean Salad Recipe - Allrecipes.com
Mexican Spicy Bean Salad Recipe
  • READY IN hrs

Mexican Spicy Bean Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    1 hr 15 mins

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, SPLENDA® 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.
Kitchen-Friendly View

Footnotes

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

Most Helpful Positive Review
Sep 21, 2010

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 omit the green pepper, use 1 can of corn instead of frozen, and I halve the olive oil. It's great eaten with a spoon or as a "salsa" substitute on chips. I've also used it as a topping for baked potatoes.

 
Most Helpful Critical Review
Mar 24, 2014

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

 

28 Ratings

Jul 27, 2010

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 olive oil, though.

 
Mar 11, 2010

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 vinaigrette but it turned out pretty well balanced, ill use that as a base fore some experiments in the future.

 
Feb 09, 2011

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!!

 
Oct 13, 2011

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 added a touch of paprika. I've been looking for a bean salad like this for some time....and now, I've found it. It's a KEEPER.

 
May 26, 2011

This is excellent and always a big hit.

 
Apr 27, 2011

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, but one of the people eating had an irrational hatred of black beans, and kidney beans really don't do anything but lay there. I also used a mix of very good red wine and sherry vinegars, so the Splenda wasn't necessary. If you can, toast whole cumin seeds and grind them...a lot more flavor.

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 1159 mg
  • 46%

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

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