+4 photos

Mexican Bean Salad

Name: Mexican Bean Salad
Prep time: 15 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 can black beans; 1 can kidney beans; 1 can cannellini beans; 1 green bell pepper; 1 red bell pepper; 1 package corn kernels; 1 red onion; 0.5 cup olive oil; 0.5 cup red wine vinegar; 0.25 cup fresh cilantro; 2 tablespoon fresh lime juice; 1 tablespoon lemon juice; 1 clove garlic; 2 tablespoon white sugar; 1 tablespoon salt; 1.5 teaspoon ground cumin; 1.5 teaspoon ground black pepper; 0.5 teaspoon chili powder, or; 1 dash hot pepper sauce, or

8 servings

This colorful Mexican bean salad with 3 types of canned beans, corn, crunchy bell peppers, and south-of-the-border flavors make it a crowd-pleaser.

Ingredients

black beans
1 can
kidney beans
1 can
cannellini beans
1 can
green bell pepper
1
red bell pepper
1
corn kernels
1 package
red onion
1
olive oil
½ c
red wine vinegar
½ c
fresh cilantro
¼ c
fresh lime juice
2 tbsp
lemon juice
1 tbsp
garlic
1 clove
white sugar
2 tbsp
salt
1 tbsp
ground cumin
1 ½ tsp
ground black pepper
1 ½ tsp
chili powder
or
½ tsp
hot pepper sauce
or
1 dash

Directions

1
Gather all ingredients.
2
Combine beans, bell peppers, corn, and red onion in a large bowl.
3
Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4
Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

Mexican Bean Salad

75 min8 servings334 cal

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