Name: Mexican Bean Salad (Easy Recipe)
Prep time: 16 min
Cook time: 1 h
Total time: 1 h 16 min
Cuisine: Mexican
Ingredients: 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can kidney beans, drained and rinsed; 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, thawed; 1 red onion, diced; 1/2 cup olive oil; 1/2 cup red apple vinegar; 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 tablespoon lemon juice; 1 clove garlic, crushed; 2 tablespoons white sugar; 1 tablespoon salt; 1 -1/2 teaspoons ground cumin; 1 -1/2 teaspoons ground black pepper; 1/2 teaspoon chili powder, or to taste; 1 dash hot pepper sauce, or to taste

Description

Discover the delightful flavors of this Mexican Bean Salad, an easy recipe that will brighten up any meal. Bursting with vibrant colors and fresh ingredients, this salad combines black beans, kidney beans, and cannellini beans with crisp bell peppers, corn, and a zesty dressing that’s sure to tantalize your taste buds. Perfect as a side dish for barbecues or a refreshing main course during warm summer days, it’s versatile enough to suit any gathering. The best part? It comes together in just a few minutes and can be made ahead of time for convenience. Enjoy this nutritious and delicious salad that not only satisfies but also provides a hearty dose of protein and fiber!

Ingredients

Scale

1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
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, thawed
1 red onion, diced
1/2 cup olive oil
1/2 cup red apple vinegar
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon lemon juice
1 clove garlic, crushed
2 tablespoons white sugar
1 tablespoon salt
1 –1/2 teaspoons ground cumin
1 –1/2 teaspoons ground black pepper
1/2 teaspoon chili powder, or to taste
1 dash hot pepper sauce, or to taste

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Instructions

In a large mixing bowl, combine black beans, kidney beans, cannellini beans, chopped green and red bell peppers, thawed corn kernels, and diced red onion.
In a small bowl, whisk together olive oil, red apple vinegar, lime juice, crushed garlic, sugar, salt, ground cumin, black pepper, chili powder, and hot sauce.
Pour the dressing over the bean mixture and toss gently until everything is well-coated.
Refrigerate for at least one hour before serving to let the flavors meld together.

Prep Time: 16 minutes
Cook Time: 60 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 334
Sugar: 5g
Sodium: 300mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 11g
Cholesterol: 0mg