Mexican Bean Salad

Mexican Bean Salad
  • PREP TIME
    15 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    8.4K

A vibrant and zesty Mexican Bean Salad, bursting with fresh flavors and textures. This colorful medley of beans, sweet corn, and crisp bell peppers is tossed in a tangy cilantro-lime dressing, creating a refreshing and satisfying dish perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Fiber
    11 g
  • Protein
    11 g
  • Saturated Fat
    2 g
  • Sodium
    1159 mg
  • Sugar
    6 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Step 1: Prepare Ingredients (5 minutes). Gather all the necessary ingredients and have them ready for use. Chop the bell peppers and red onion, mince the garlic, and ensure the beans are rinsed and drained.

Image Step 02
02 Step

Recipe View Step 2: Combine Base Ingredients (5 minutes). In a large bowl, combine the black beans, kidney beans, cannellini beans, chopped green bell pepper, chopped red bell pepper, thawed corn kernels, and diced red onion. Ensure everything is evenly distributed in the bowl.

Image Step 03
03 Step

Recipe View Step 3: Prepare the Dressing (5 minutes). In a separate small bowl, whisk together the olive oil, red wine vinegar, chopped cilantro, lime juice, lemon juice, crushed garlic, sugar, salt, cumin, and black pepper until well combined. Adjust seasoning with chili powder and hot sauce to your preference.

Image Step 04
04 Step

Recipe View Step 4: Marinate (60 minutes). Pour the prepared dressing over the bean mixture in the large bowl. Toss gently but thoroughly to ensure all ingredients are well coated with the dressing. Refrigerate the salad for at least 1 hour to allow the flavors to meld together beautifully.

Image Step 05
05 Step

Recipe View Step 5: Serve (2 minutes). Once chilled, remove the salad from the refrigerator. Toss again before serving to redistribute the dressing. Serve cold as a side dish, appetizer, or light meal.

For an extra layer of flavor, try grilling the corn kernels before adding them to the salad.
If you prefer a milder flavor, soak the diced red onion in cold water for 10 minutes before adding it to the salad to reduce its sharpness.
This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time.

Carrie Thompson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 2.8K Ratings)
Total Reviews: (4)
  • Simeon Stehr

    Sarah M: I made this for a BBQ and it was a huge hit! Everyone loved the fresh flavors.

  • Ricky Okon

    John B: So easy to make and customize. I added some jalapenos for extra spice!

  • Cleveland Wolf

    Emily L: This is my go-to salad for potlucks. Always gets rave reviews.

  • Garrett Macejkovic

    David K: I let it marinate overnight and the flavors were incredible.

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