Mexican Bean Salad

mexican bean salad


This cool refreshing salad is a great side dish for any BBQ . Goes well with Pork, Beef even fish.     

What You’ll Need

1 - (15oz) can  Black Beans - drained & rinsed

1 - (15oz) can Kidney Beans - drained & rinsed

1 - (15oz) can Cannellini Beans - drained & rinsed

1 - 12oz pkg.  Frozen Yellow Corn, thawed

1 -  Red bell pepper - diced

1 -  Green bell pepper - diced

1 -  Red Onion - diced

⅓ - cup  Cilantro - chopped

1 - Jalapeño pepper, seeded and chopped (optional)

½ - Olive Oil

½ - Red Wine Vinegar

2 - Tbs fresh Lime Juice

1 - Tbs Lemon Juice

2 - Tbs sugar

1 - Tbs Salt

1 - Garlic Clove - minced

½ - Tbs Cumin - ground

½ - Tbs Black Pepper - ground

½ - tsp Chili Powder

Dash of Hot Pepper Sauce


How It’s Done

  • In a large mixing bowl combine the Beans, Corn, Bell Peppers, Onion and Cilantro together and gently stir to combine.  
  • In a seperate bowl all the remaining ingredients together and stir until well blended. Pour this mixture over the beans and gently stir until well blended. 
  • Cover and refridgerate at least an hour before serving. 

Tips

  • To thaw the corn and rinse the beans quickly. Pour them all into a colander and rinse well with running water. This will also thaw the corn at the same time.