Mexican Bean Salad Recipe – Mexican Special
This corn and bean salad is vibrant, zesty, and invigorating.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
Mexican Bean Salad Ingredients:
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 package (10 ounces) frozen corn kernels, thawed
- 1 red onion, finely diced
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon chili powder, or to taste
- Dash of hot pepper sauce, or to taste
How To Make Mexican Bean Salad
1
Mix the beans, bell peppers, corn, and red onion in a large bowl.
2
In a small bowl, whisk together olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper. Season with chili powder and hot sauce.
3
Pour the dressing over the bean mixture and toss thoroughly. Chill in the refrigerator for about 1 hour until cold. Serve chilled.
