Mexican Bean Salad

Bean salad is a favorite, and this three-bean version is a winner. Bright colors, crunchy veggies, and south-of-the-border flavors make it a crowd-pleaser.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 334 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• 1 tablespoon salt
• ½ cup olive oil
• ¼ cup chopped fresh cilantro
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• ½ cup red wine vinegar
• 1 clove garlic, crushed
• 1 red onion, diced
• 2 tablespoons fresh lime juice
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 dash hot pepper sauce, or to taste
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 (15 ounce) can cannellini beans, rinsed and drained
• ½ teaspoon chili powder, or to taste

Recipe Instructions

Step 1

Combine beans, bell peppers, corn, and red onion in a large bowl.

Step 2

Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.

Step 3

Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.