Food and Drink

Mexican Bean Salad Recipe

A colourful, spicy, and refreshing bean and corn salad.

Additional: 1 hr
Total: 1 hr 15 mins
Prep: 15 mins
Servings: 8
Yield: 8 servings


– 1 (15 ounces) can of black beans, rinsed and drained
– 1 (15 ounces) can of kidney beans, drained
– 1 (15 ounces) can of cannellini beans, drained and rinsed
– 1 green bell pepper, chopped
– 1 red bell pepper, chopped
– 1 (10 ounces) package of frozen corn kernels
– 1 red onion, chopped
– ½ cup olive oil
– ½ cup red wine vinegar
– 2 tablespoons of fresh lime juice
– 1 tablespoon of lemon juice
– 2 tablespoons white sugar
– 1 tablespoon of salt
– 1 clove of crushed garlic
– ¼ cup chopped fresh cilantro
– ½ tablespoon ground cumin
– ½ tablespoon ground black pepper
– 1 dash of hot pepper sauce
– ½ teaspoon chilli powder

Directions / Instructions

Step 1

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

Step 2

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 chilli powder.

Step 3

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

Nutrition Facts

Per Serving: 334 calories; protein 11.2g; carbohydrates 41.7g; fat 14.8g; sodium 1158.8mg.

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