Easy Mexican Bean Salad with Corn
You’re off to a BBQ this weekend and they asked if you could bring a salad, but what kind of salad?! You want something easy, fast, and delicious, right? Better yet, if you can get a compliment or two on how good your salad is, even better 🙂
Well, let me introduce you to my tried and tested Mexican Bean Salad.
I have made this SO many times and people always ask for the recipe.
The best part is you don’t have to stick to the exact rules of the recipe (as far as the beans go). You can literally make a great salad and clean out a few cans from the pantry as well.
Keep this salad on hand in the fridge for:
- Salad topper – so great to add a little punch to an otherwise boring green salad
- Grab and go lunch – I keep it in small Tupperware containers, so it’s ready for me
- A quick, healthy snack – yep, beans for a snack is a great alternative and will fill you up
My Simple and Delicious Mexican Bean Salad
Easy Mexican Bean Salad with Corn
Print Recipe
Ingredients
- 540 ml Mixed beans 1 large can (19 oz)
- 398 ml Black beans 1 can (14 oz)
- 398 ml Beans of your choice Kidney, chickpeas, cannellini work well
- 1/2 red pepper roughly chopped
- 1/2 green pepper roughly chopped
- 1 cup corn kernels (canned or frozen) or fresh off the cup
- 1/2 red onion finely chopped
- 1/4 cup chopped cilantro or parsley
Dressing Ingredients
- 1/2 cup olive oil
- 1/2 cup red wine vinegar white wine vinegar works well too
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp freshly squeezed lime juice
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1 tsp sugar optional
- 1 garlic clove finely minced
- 1/8 tsp hot pepper sauce
Instructions
- Rinse beans throughly under cold water in a sieve. Then dry with clean tea towel.
- In a large bowl combine beans, chopped red and green peppers and red onion.
- For the corn, place in a sieve and run under warm water (if using frozed). Drain before adding to other ingredients.
- In a medium size bowl combine all dressing ingredients. Mix well.
- Pour the dressing over bean mixture. Add chopped cilantro or parsley. Fully mix all ingredients together.
- Put in fridge overnight or several hours to let ingredients marry together.
Notes
Voila! Simple Mexican Bean Salad that I promise everyone will gobble up.
This is one of those recipes that tastes great on the day you make it, but tastes even better the next day or the day after. So if you have the chance to make the day before you’re eating, it will be even more glorious!