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.
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.
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)
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)
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)