Go Back

Mexican Bean Salad

"A colorful, spicy, and refreshing bean and corn salad."
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Cuisine: Vegan
Ingredients Method Notes

Ingredients
  

Salad
  • 1 15 ounces can black beans drained and rinsed
  • 1 15 ounces can kidney beans drained and rinsed
  • 1 15 ounces can cannellini beans drained and rinsed
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 1 10 ounce package frozen corn kernels
  • 1 medium red onion chopped
  • 1 cup tomato bite size pieces
  • 1 bunch chopped fresh cilantro
  • 2 medium jalapenos chills seeded and diced
Dressing
  • 1/8 cup olive oil recipe says 1/2 cup, most times I use none
  • 1/4 cup plum vinegar
  • 1/4 cup red wine vinegar
  • 1 small fresh lime juice
  • 1 tablespoon Lemon Juice
  • 1 tablespoons honey optional
  • 1 tablespoon salt
  • 3 cloves 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
  • 1 medium avocado
  • 1/4 medium chopped onion

Method
 

Salad
  1. In a large bowl, combine beans, bell peppers, frozen corn, red onion, etc.
Dressing
  1. 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.
  2. Pour dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Notes