Karen's Mexican Bean Salad

    Karen's Mexican Bean Salad

    (2041)
    11saves
    15min


    1703 people made this

    This colourful, spicy and refreshing bean salad is quick and easy to make, and makes a great side dish. You can use any mix of beans in this salad and fresh or tinned corn instead of frozen.

    Ingredients
    Serves: 8 

    • 1 (400g) tin black beans, rinsed and drained
    • 1 (400g) tin kidney beans, drained
    • 1 (400g) tin cannellini beans, drained and rinsed
    • 1 green capsicum, chopped
    • 1 red capsicum, chopped
    • 320g frozen corn kernels
    • 1 red onion, chopped
    • 1/2 cup (250ml) olive oil
    • 1/2 cup (250ml) red wine vinegar
    • 2 tablespoons fresh lime juice
    • 1 tablespoon lemon juice
    • 1 tablespoon white sugar
    • 1 tablespoon salt
    • 1 clove crushed garlic
    • 1/4 cup chopped fresh coriander
    • 1/2 tablespoon ground cumin
    • 1/2 tablespoon ground black pepper
    • 1 dash tabasco sauce
    • 1/2 teaspoon chilli powder

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. In a large bowl, combine beans, capsicums, corn and red onion.
    2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, coriander, cumin and black pepper. Season to taste with the tabasco sauce and chilli powder.
    3. Pour olive oil dressing over vegetables and mix well. Chill thoroughly and serve cold.

    Black Beans

    These are the South American black beans used a lot in Mexican cooking. You can get them at some supermarkets or anywhere that sells specialty Mexican products.

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    Reviews and Ratings
    Global Ratings:
    (2041)

    Reviews in English (2037)

    by
    753

    I followed this recipe almost exactly (something new for me) and it was ... wow ... incredible. I served it at a party, and got rave reviews -- two people even asked for the recipe! Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. The end result was probably close to 2 tbl. I also added a bit of lemon and lime zest to the dressing. Warning: I think this recipe ends up closer to 10 servings. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate. By the way, this is even better after a few days, when the flavors have time to fully meld. I usually make this at least two days ahead of time.  -  18 Jun 2004  (Review from Allrecipes USA and Canada)

    by
    474

    The best bean salad I have made. I halved the oil, vinegar and sugar. Thank goodness I read the post. This amount suited the recipe just fine. Thanks  -  15 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    405

    I made this for a Mexican Pot Luck at my husband's office. Even though 40 people brought dishes, this was one of the few that was entirely devoured! This is a wonderful, tasty, and colorful salad. Very attractive served in a trifle bowl, or any clear glass bowl. I wouldn't change a thing.  -  30 Oct 2007  (Review from Allrecipes USA and Canada)

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