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
Cuisine Vegan
Servings 8 servings

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

Instructions
 

Salad

  • In a large bowl, combine beans, bell peppers, frozen corn, red onion, etc.

Dressing

  • 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.
  • Pour dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Notes