Mexican Bean Salad

Name: Mexican Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 2 (15 ounce) cans black beans, drained, rinsed; 1 (15 ounce) can dark red kidney beans, drained, rinsed; 1 (11 ounce) can sweet whole kernel corn, drained; 1 1/2 cups grape tomatoes, each cut in half; 1 cup chopped green bell pepper (1 medium); 1 cup chopped red bell pepper (1 medium); 1/2 cup sliced green onion (8 medium); 1/4 cup chopped fresh cilantro; 3 tablespoons white wine vinegar or 3 tablespoons cider vinegar; 3 tablespoons canola oil; 1 tablespoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon pepper

⏱ 15 mins 🍽 8 serving(s) 🏷 Black Beans

This colourful salad combines two types of beans with sweetcorn, fresh tomatoes and crisp bell peppers. A simple dressing of vinegar, oil and chilli powder brings all the ingredients together. The salad needs to chill for at least 4 hours, allowing the flavours to meld beautifully. It's an ideal make-ahead dish for a crowd, ready in just 15 minutes of prep time.

Ingredients

2 (15 ounce) cans black beans, drained, rinsed
1 (15 ounce) can dark red kidney beans, drained, rinsed
1 (11 ounce) can sweet whole kernel corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onion (8 medium)
1/4 cup chopped fresh cilantro
3 tablespoons white wine vinegar or 3 tablespoons cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Method

Combine all the prepared salad ingredients in a large mixing bowl.
Whisk the dressing ingredients together thoroughly in a separate small bowl.
Pour the prepared dressing over the salad mixture and toss everything to coat evenly.
Cover the bowl and place it in the refrigerator to chill for at least 4 hours.

Nutrition (per serving)

Sodium245400 mg

Recipe details

CategoryBlack Beans

AuthorSarahG.