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Featured image - Mexican Bean Salad

Mexican Bean Salad

This colorful, spicy, and refreshing bean salad is one of our favorite side dishes, and often acts as an entrée.
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Prep Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings

Ingredients
  

Beans and veggies

  • 1 15 oz can Black beans rinsed and drained
  • 1 15 oz can Kidney beans rinsed and drained
  • 1 15 oz can Cannellini beans rinsed and drained
  • 1 Green bell pepper chopped
  • 1 Red bell pepper chopped
  • 1 10 oz bag Frozen corn
  • 1 Red onion chopped

Dressing

  • 1/2 cup Olive oil
  • 1/2 cup Red wine vinegar
  • 2 tbsp Lime juice
  • 1 tbsp Lemon juice
  • 2 tbsp White sugar
  • 1 tbsp Salt
  • 1 clove Garlic crushed
  • 1/4 cup Fresh cilantro chopped
  • 1/2 tbsp Ground cumin
  • 1/2 tbsp Ground black pepper
  • 1 dash Hot pepper sauce
  • 1/2 tsp Chili powder

Instructions
 

  • In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • 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 olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Keyword bean salad, beans