Mexican Bean Salad

Mexican Bean Salad

This is a corn salad item with a colorful look and is also refreshing. The preparation takes one hour and fifteen minutes only and serves 334 calories.


  1. One can of black beans (rinsed and drained)
  2. One can of kidney beans (drained)
  3. One can of cannellini beans (rinsed and drained)
  4. One green pepper (chopped)
  5. One red bell pepper (chopped)
  6. One pack of corn kernels (frozen)
  7. One red onion (chopped)
  8. Half cup of olive oil
  9. Half cup of red wine vinegar
  10. Two tablespoons of line juice (instantly prepared)
  11. One tablespoon of lemon juice
  12. Two tablespoons of sugar
  13. One tablespoon of salt
  14. Garlic – one clove
  15. Cilantro – quarter cup (chopped)
  16. Cumin – half teaspoon (ground)
  17. Black pepper – half tablespoon (ground)
  18. Pepper sauce
  19. Chili powder – half teaspoon


Mix beans with corn, pepper, red onion in a bowl. Beat olive oil, vinegar, juices, salt and sugar, cilantro and garlic, cumin and pepper into a different bowl. Add sauce, chili power into it. Now pour this on previously prepared vegetables and stir well to mix. Chill in a refrigerator for an hour.

This Mexican Bean Salad item is served chilled

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