Mexican Bean Salad

Name: Mexican Bean Salad
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can kidney beans, drained; 1 (15 ounce) can cannellini beans, drained and rinsed; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 (10 ounce) package frozen corn kernels; 1 red onion, chopped; 1/2 cup olive oil; 1/2 cup red wine vinegar; 2 tablespoons fresh lime juice; 1 tablespoon lemon juice; 2 tablespoons white sugar; 1 tablespoon salt; 1 clove crushed garlic; 1/4 cup chopped fresh cilantro; 1/2 tablespoon ground cumin; 1/2 tablespoon ground black pepper; 1 dash hot pepper sauce; 1/2 teaspoon chili powder

Submitted by Graybert

"Prep time includes chilling time"

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Ready In:: 1hr 15mins
Ingredients:: 19
Serves:: 8

ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
¹⁄₂ cup olive oil
¹⁄₂ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¹⁄₄ cup chopped fresh cilantro
¹⁄₂ tablespoon ground cumin
¹⁄₂ tablespoon ground black pepper
1 dash hot pepper sauce
¹⁄₂ teaspoon chili powder

directions

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.
Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well.
Chill thoroughly, and serve cold.

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Reviews

Wonderful recipe the whole family enjoyed it. I will make this often this summer~ nice and refreshing taste :) Thank you for posting! :)

michellebhm
I found this on allrecipes.com too and loved it! I made it without the sugar and salt, and cut the oil back to a 1/4 cup and still thought it was excellent!!

Starrypalm8
Fantastic! This is just what the high protein, low fat diet needed. I cut the olive oil in half and used 2 T of Splenda. This will be my go to pot luck for summer barbeques. Getting Married in September and our Rehersal Dinner will be a Pig Roast...this Salad WILL be on the menu. Thanks!

TravelQueenAF
No one liked this! It was too sour. I tried adding a little sugar but it still did not have a good flavor.

Crazycook in PA
Great salad... especially for the summer... I love to make it as a substitute for pasta or rice. I adjusted the ingredients a bit. I used two cloves of garlic, l cup of cilantro, and 16 oz of corn instead. I also substituted Navy beans for the cannalini and I didn't use the kidney beans. I find that the smaller beans are softer and are a nice contrast to the crunch of the onions and peppers. Tastes great !!! I would highly recommend it.

Jean Leonora