Karen's Mexican Bean Salad

Karen's Mexican Bean Salad


1699 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.

Karen Castle

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

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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