Mexican Bean Salad

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Preparation time: 15 min
Cooking time:

Difficulty: Easy - for beginners
Serves: 8

Dietary guidance: v 


2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (11 oz) whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro

3 Tablespoons white wine vinegar or cider vinegar
3 Tablespoons canola oil
1 Tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper


1. In large bowl, mix salad ingredients.

2. In small bowl, mix dressing ingredients with wire whisk until blended.

3. Pour dressing over salad. Toss to mix. Cover and refrigerate at least 4 hours to blend flavors.


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