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Mexican Bean Salad
Mexican Bean Salad
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Prep Time:
15 minutes
Total Time:
75 minutes
Vibrant Mexican bean salad with variety of beans, corn, bell peppers, and zesty Mexican spices - a colorful crowd favorite!
Ingredients:
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels, thawed
  • 1 red onion, diced
  • 0.5 cup olive oil
  • 0.5 cup red wine vinegar
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon salt
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground black pepper
  • 0.5 teaspoon chili powder, or to taste
  • 1 dash hot pepper sauce, or to taste
Instructions:
  • Mix together the beans, bell peppers, corn, and red onion in a spacious bowl.
  • Combine olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper in a small bowl. Stir in chili powder and hot sauce for extra flavor.
  • Drizzle dressing over the bean mixture, ensuring everything is well coated. Allow the flavors to meld in the refrigerator for about 1 hour until chilled. Serve the refreshing salad cold.

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