Mexican Bean Salad
This bean salad with corn is colorful, spicy, and refreshing.
This bean salad with corn is colorful, spicy, and refreshing.
I followed this recipe almost exactly (something new for me) and it was ... wow ... incredible. I served it at a party, and got rave reviews -- two people even asked for the recipe! Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. The end result was probably close to 2 tbl. I also added a bit of lemon and lime zest to the dressing. Warning: I think this recipe ends up closer to 10 servings. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate. By the way, this is even better after a few days, when the flavors have time to fully meld. I usually make this at least two days ahead of time.Read More
I followed this recipe almost exactly (something new for me) and it was ... wow ... incredible. I served it at a party, and got rave reviews -- two people even asked for the recipe! Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. The end result was probably close to 2 tbl. I also added a bit of lemon and lime zest to the dressing. Warning: I think this recipe ends up closer to 10 servings. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate. By the way, this is even better after a few days, when the flavors have time to fully meld. I usually make this at least two days ahead of time.
The best bean salad I have made. I halved the oil, vinegar and sugar. Thank goodness I read the post. This amount suited the recipe just fine. Thanks
I made this for a Mexican Pot Luck at my husband's office. Even though 40 people brought dishes, this was one of the few that was entirely devoured! This is a wonderful, tasty, and colorful salad. Very attractive served in a trifle bowl, or any clear glass bowl. I wouldn't change a thing.
So delicious. I have made this salad over and over again with awesome results each time. I usually cut the sugar in half. I like to add powdered garlic, and extra cilantro. I use Great White Northern beans instead of Cannelini. Red onions add a pretty color. We make this all the time! I am confused by the raters that say there is too much dressing... I think the amount is right on. Although I do use a can of corn instead of frozen... maybe the extra liquid comes from the frozen corn. Sometimes I add a can of chopped tomatoes. You can add any veggies you like, the salad doesn't care. I would give this more stars if I could.
Very colorful, pretty salad! I used a 15-oz. can of corn (drained) instead of frozen (time saver). I decreased the olive oil and red wine vinegar to 1/4 cup each. I would also suggest decreasing the salt to 3/4 Tbl and decreasing the pepper a bit. The second time I made this, I decreased the olive oil and vinegar to 1/8 each - would do that again (just make sure to decrease all the spices some as well). Thanks for the recipe!
This was excellent! However, two peppers is entirely "two" much...one is more than plenty. And be sure to use fresh or frozen corn, not canned. Canned corn has no texture and does nothing for the salad. I subbed balsamic vinegar for the red wine vinegar...very good. Way more than enough dressing...cut it down to 1/4 cup oil and 1/4 cup vinegar, but keep the rest of the ingredients as stated for marvelous flavor. Add some minced jalapenos for spice!
Very yummy! I made it just as written except left out the hot pepper sauce. Served over a bed of Romaine with the option of crushed tortilla chips and sour cream on top. Everyone at the party loved it, too.
Made it exactly as recipe called for. Really good flavor but way too much oil and vinegar. Next time I'll use 1/4 of what is called for and will reduce onion as well. I ended up tossing a lot of it due to it being overly greasy.
A LOT of ingredients! I took this to work today for a potluck and it seemed to go over very well. I didn't have cannelli beans, but used another white bean and I didn't have fresh lemon or lime juice so used bottled juice. Otherwise, I didn't change a thing. I will make this again. Thanks for sharing!
This salad is excellent! My family always has seconds and thirds when I make this. It is also very pretty and would make a great dish to bring to a party.
If you like this recipe, you'll love the Spicy Bean Salsa on this site...it's to die for!!
This was fantastic! The second time, I turned it into Asian Bean Salad!!! Instead of cannellini beans, I used Edamame (a favorite), added 1/4 tsp. of ground ginger instead of cumin, chopped celery leaves instead of cilantro, and rice wine instead of red wine vinegar.
This was a hit at our luncheon. I made it the night before and put it in the fridge. I took it out, stirred it up, and popped it on the buffet table! Very tasty. I did not change a thing. I would suggest draining and rinsing the beans in a colander and letting them sit while you do the chopping to give them time to drain thoroughly. Thank you Karen for sharing the recipe.
I took this to a party and everyone loved it. I added a lot more spices and a jalepeno to suit our tastebuds. Also I subbed garbanzo beans instead of cannellini beans. As suggested by another reviewer, marinating the beans (without vegetables to avoid sogginess) is a must, it makes a HUGE difference in taste over time. Great salad, even my husband liked it!! and he is the pickiest eater i know.
Wow! Great! At first when I tasted the dressing I didn't think it was going to be anything special, but mixed with the vegetables it is great! I used an orange pepper (b/c we don't "do" green) and it made it SO colorful. Also, I didn't have a lime, and I'm sure that would make it even better.
Love this receipe! The longer it "marinates" the better it is. I sometimes add some minced jalapenos for 'zip'.
I have made this several times for a work 'Cinco De Mayo' potluck and it is always a huge hit. I did follow the advice of another and made the dressing and soaked all the beans in that for a day and then added the veggies the night before the potluck. In all the beans marinated for 2 days and the veggies overnight! What a huge difference. The beans really soaked up the flavors of the dressing. Personally, I don't like serving this really cold as the olive oil starts to 'gel' up and that kinds of grosses me out, but otherwise I followed the recipe as listed. A great potluck item that is not mayo based and having to worry about how long it's been sitting out at the buffet.
WOW! For a slight variation, I added more oil and vinegar, an extra can of red kidney beans, 1 cup of organic brown rice (in its uncooked form), a diced cucumber, and 2 vine-ripened tomatoes-- with more spice to accommodate that. It is also AMAZING in a wrap with shredded boiled chicken that was soaked in Italian dressing, and then I added guacamole and sour cream with some lettuce. It tastes just like those fabulous Mexican grill wraps. :)
This is DEFINITELY the best bean salad I have ever tasted. My Mom-in-law even loved it and she doesn't like beans! I have made it several times, and I always have an empty bowl by the end of the evening. One night I threw in some chopped leftover grilled chicken and had a marvelous meal. MMM Good!
This is very good. I made it in the evening and took it to work the next day for lunch. It was so good after sitting overnight. A great lunch.
I am IN LOVE. I've made this twice in the past week, my man and I just can't get enough. This recipe would be perfect as-is but I skipped the corn and sugar as I try to steer clear of adding more sugar into my diet (emphasis on try), and instead I added a cup of pine nuts. Another great way to eat this? Pile it on top of a bed of fresh baby spinach and pour some of the vinaigrette from the bottom of the bowl on top. DELICIOUS.
SO good! I replaced the red wine vinegar with apple cider vinegar and was very pleased. Perfect for a lunch for work -- you don't even have to wait for the microwave to be available!
This is a fantastic recipe - it is the reason why I began to trust allrecipes.com. I've been making this recipe for a few years now and this is how I've modified it: omit the 1/2 cup red wine vinegar and instead use 1/2 cup apple cider vinegar (or even white wine is fine, but apple cider vinegar works fantastic) along with 1-2 tablespoons balsamic vinegar. How much balsamic vinegar you use depends on the strength and quality of your balsamic. I use a 10 yr aged one, so only 1 tablespoon. When I use the inferior quality, supermarket one, I use two tablespoons. Try out 1 tablespoon first and see how it tastes - add more as necessary. I don't use the hot pepper or chili powder, as I tend to be pretty wimpy when it comes to spicy. I often substitute the beans to what I have on head - but try to keep the color variety. For example, I've used chickpeas instead of cannellini beans. I've also used tomatoes & cucumbers instead of red & green peppers. Just try to keep the salad colorful and it'll be a hit. Always.
This is a WONDERFUL salad! I have been making it for about 3 years now at least! Very good on its own but what I do to really make it to my taste is this... I add a touch more sugar (3 tablespoons) and instead of 1 clove of garlic I use 3. I just LOVE the garlic in this. It may not be for everyone but for me its great. I also do a little less chilli powder because its can be a bit spicy with the extra garlic I put in. But the by far is a amazing salad and I always get compliments. Mostly I make it in the summer but it is a nice even in the winter!
I decreased the amount of cumin & left out the cilantro but you can adjust the cumin & chili powder amounts to how spicy you'd like this dish. I have another bean salad that calls for the red onion to be sliced very thinly & I think I'd like that better then the chopped onion. If I make this again, I may add or substitute green beans, wax beans &/or chick peas. Also, one tip is to take this salad out before serving, maybe half an hour before, as the olive oil solidifies in the fridge.
Not my thing at all. Way too much vinegar makes it difficult to taste the other flavours. Although it sounds like it should taste mexican, it tasted more like a deli three bean salad to me. It would probably be good though if the vinegar was DRASTICALLY reduced and the lime increased. And I agree that the quantity of dressing should be halved. I would also try fresh jalepenos instead of hot sauce.
I absolutely LOVE this recipe! Although, I always reduce the oil and red wine vinegar by half but keep the other amounts of spices. I have also been adding other veggies to it like diced celery, grape tomatoes, and black olives! It's a family favorite!!
I have never really liked beans but am trying to expand my horizons. This dish was good the first day but FABULOUS as time went on. This is definitely a keeper! Thank you!
I followed the recipe exactly as it is. Very easy. Would change nothing. Very yummy and it is a huge hit in my family and friend.I made it once for a big gathering of 80 people and every one loved it and none was left.
I read all of the reviews for this recipe and ended up not changing a thing, although I do think you should start with a TBS of sugar and work your way up to your own taste. There is lots of liquid in the recpie, but I liked this about it, so I didn't consider the dressing recipe to be too large. Most importantly, this recipe is DELICIOUS. Thanks for a great light addition to my mexican-inspired repertiore!
Loved this bean salad. Even my teenage daughter said "Dad, I really like that stuff you made, just less onions next time, its on my breath". Anyone with a teenage girl in the house knows that is as close to a compliment as you can expect and also why the onion breath is a no no! I made the recipe as listed except for the salt. I did not add any since there is enough sodium in the dish naturally and the acids give it enough zing that I did not think it was necessary. Was great without it! Beans are a great source of protein, iron, fiber... not to mention they are filling. I also believe the citrus in this recipe has more health attributes then they are normally given credit for. Thanks for a great recipe.
I made the dressing and served it over romaine lettuce, tomotoes, cheddar chunks and tortilla chips. It was awesome. I made it for a guest and gave her the recipe and she has made it twice more since our lunch together. Thanks for sharing!
Great recipe! It was a huge hit. I used a can of pinto and red beans instead of the ones listed, and opted out of the hot sauce. I followed the rest of the recipe as listed. It was great! I love recipes that can be prepared in the morning or the night before. This one is a keeper.
I just discovered I rate this already and didn't know it. However, I wanted to change my rating and re-review it. I thought it was a *bit* too tangy (just a bit, like having to take a drink of something after every bite), and I just reduced the vinegar and lime & lemon juices just a bit (maybe 3/4 of what's called) for, and that slight change brought it down to a good tangy level. There was a bit too much liquid but I just stirred it a lot and it was fine. Second time around I absolutely loved it, and this is exactly the kind of thing I like.
The TABLESPOON of salt has GOT to be a typo. Against my better judgement I followed the recipe and put in the full tablespoon of salt. It made the salad so salty I had to rinse it all off make another batch of dressing, but without any salt the second time around because of how much still remained from the first time. If you cut the salt back to either a teaspoon (or better yet, less/none, since you can always add it later), I could see this recipe rating 4-5 stars.
This was really quick, easy and very flavorful. I made it for a potluck family reunion and it went fast! I followed the recipe exactly and the only complaint that I have is that it made quite a bit of dressing. I think I will lessen it next time. It tastes better the next day after sitting in the dressing. This is definitely a keeper!
This Was FANTASTIC!!It was so unbelievably refreshing,the flavors mixed so well...It even tasted good the next day!THANK YOU THANK YOU~!
This is the best bean salad I ever had. The dressing is awesome it would taste great on any salad. I did alter it a bit to my taste, I only used 1 tablespoon of sugar a little less salt and more cilantro. I served it with champagne crackers which are very hard crackers that hold up well to the weight of the beans and dressing. Very Very big hit at our party.
I made this AND I ate it all!
Very good, everyone who had it liked it, but when it's out with the traditional pasta and potato salads, people tend to choose the familiar over this. I would half the vinegar and oil next time, but leave the spices the same. Also, I added tons more cilantro, and saved some to garnish. Would make again, but maybe not for a potluck.
This salad is amazing! I've been looking for something that's healthy AND super tasty-this Mexican bean salad is it! Delicious!!!!
This sounded a bit odd but I wanted something different. My family loved it! Very refreshing and the dressing is awesome!
I really enjoyed this salad. I used a large can of garbanzo beans instead of the cannelli beans & added chopped fresh tomatoes. I brought it to a Mexican themed party where there was lots of food & I had quite a bit left over which I am enjoying at home. I don't like spicy foods, & even though this is Mexican, the seasonings are "just right" IMHO.
Unfortunately, I didn't like this recipe. I followed the recipe as-is, but the combination of the bell pepper and vinegar was too overbearing for my palate. I think that this recipe would be great with a lime marinade instead. I do plan on making this again without the bell pepper and vinegar.
This is a awesome recipe! I made it for a party and everyone loved it! You don't need to make any modifications to this recipe, it is perfect the way its written.
This is the freshest bean salad I've ever tasted, and I got my boyfriend hooked before he even realized there are onions in it. I chopped up everything very small so it could be eaten with tortilla chips. Wonderful side dish for taco night!
I'M ADDICTED! I just finished making this for a BBQ tomorrow and I couldn't keep my spoon out of it! I halved the oil, vinegar and a little more than half the sugar but kept the rest the same, as per other reviews. I am going to make this dressing for ALL my salads. Thank you SO much!
Easy, healthy, great taste, solid leftovers, easy to modify, and popular with the masses. In short, everything I look for in a recipe.
Not really a mexican salad but it is a very good way to use typical ingredients of the mexican cuisine to create an inovating delicious bean salad.
A new favorite. We loved this at my house. I used garbonzos instead of cannelinis (a personal preference), but did everything else exactly to the recipe. It will make great leftovers!
We made this one, and took it to our Veggie Pot Luck at Church. Now the folks aske us to please bring it again!! We have it at home at least twice a month. GREAT!
Excellent bean salad! I used less dressing as other reviewers suggested and it turned out great! Everyone at my barbecue loved it.
Big G liked, try with string beans and wax beans next time.
This week will be the 3rd time in 3 weeks I've made this salad. It is outstanding. Made it for work and for where I volunteer. A lot of complements received for a bean salad. Second time I cut the oil and vinegar in half but left everything else the same and it was even better. I'll add a little more spice with the tabasco this time around. Highly recommend!
This was fine but IF I ever make again it will be for a pot luck dinner or a party. There was way too much. It was good and thats all. Thanks for sharing thou.
I let it marinate for a couple of hours before serving and it was delicious. Better on the second day.
Excellent and I am not even a big fan of beans! After bringing this to a picnic, I had numerous people coming up to me asking for this recipe! Definitely worth making!
Awesome salad. I cut the amount of the olive oil and red wine vinegar in half. Also used a slightly rounded TBS of sugar. We only ate 1/2 of the salad the first night, but that was fine because reviewers said it was even better the next day. They weren't kidding! Next day I wrapped some in a warm tortilla with a little sharp cheddar. Sooo good!! My idea of comfort food :)
This is the perfect recipe--easy to make, hard to mess up, delicious. I didn't follow it exactly (used fewer beans, more garlic, different kind of vinegar, etc.), but it was great. I noticed some other reviewers thought there was too much dressing. Since I didn't use all 3 cans of beans I reduced the dressing ingredients a bit. There was still a lot of dressing, but I didn't think it was too much--that's where the flavor is!
Delicious! Made no changes to this recipe and it was perfect for my potluck. Thank you for the recipe!
I made this for a party of 60 people. It was all gone by the end of the party. And I had people asking for the recipe. I had it marinate over night also.
with no modification to the recipe, this salad is truly outstanding. wonderful!
This has quickly become a favorite. I have made it three times, and I receive numerous requests for the recipe. It is great at potlucks and with barbecue. Not only does it contain the perfect combination of flavors, but it is attractive with all its colors, too.
This may be the best salad I've ever eaten! I followed the recipe with the following changes: used canned corn instead of frozen, 1 tbsp. Splenda instead of 2tbsp sugar, added extra cilantro, and added a can of drained, diced, fire-roasted tomatoes with garlic. I made the recommended amount of dressing - I think you need all of it for the dish. This will definitely become a family favorite!
I made this for a cookout this weekend and got many compliments. It was very easy to make. I skipped the hot pepper sauce but only because I forgot to add it. It was still great.
Just great. A wonderful side dish. I had this with Mexican rice and enchiladas and my friends were so pleased. I didn't have cannellini beans-sub. great northern beans and it was very tasty. I wouldn't change a thing.
Loved it! Stayed true to the recipe and it was wonderful!
Easy to make and very yummy! Still tasted very good after several days in the fridge. Makes a ton!
I made this recipe (almost) exactly as written, with the exception of simply salting to taste. I must say, the marinade was delicious. The "salad" was very light, crisp, and refreshing. Personally, I think next time I will omit the onions and peppers, and I think I might add queso fresco instead. I usually don't mind raw onions and peppers, I just felt like there was too much "crunch" going on.
I made this for a holiday buffet. I loved it...just the right touch of spice. A terrific make-ahead dish. Our teenage grandchild wanted to take the leftovers home! By the way, it is a very colorful dish. Thanks, Karen. Nancy
Took to a party and had several guests ask if they could have the little bit that was left. Great recipe thanks. Only thing I changed was used chick peas in place of cannelli beans.
So easy and very healthy! I served it over warm rice and it was very filling! I followed other suggestions and cut back by 1/2 the dressing, which was a good suggestion. Next time I will only use 1/2 purple onion. The onion is a little over powering. I recently started cooking/freezing dried beans and used those. That eliminated the unnecessary sodium and preservatives found in the canned beans.
Delicious! I usually swap out the vinegar for apple cider vinegar and I use any beans I have (typically black beans, hominy, corn etc). You can use this as a dip for chips, topping on a salad or just as a delicious side.
This is delicious!!
Amazing! I have yet to serve this to anyone who didn't like it. It's perfect as written. I've used the leftovers for taco salad...just throw in some ground beef and serve over lettuce. You don't even need dressing!
This is a wonderful summer salad to take to a picnic. It makes a great side for dinner or an awesome hearty lunch. I made it exactly like the recipe states the first time and loved it. The next time I tweaked it a bit for my family's tastes and liked it even more. Here is what I did: used all lime juice instead of the lemon/lime combo, used two ears of fresh corn cut from the cob instead of the frozen corn, substituted 2 Tlbs. honey for the sugar, added one finely chopped jalapeno pepper and used Chipotle chile pepper instead of regular chile pepper. It's a bit spicier than the original, but we like spicy foods in our house. Enjoy!
So friggin' delicious. This is by far the best bean salad I've ever eaten. I made it with black, kidney, navy, and pinto beans and without the corn. The dressing is so good.
I love this recipe and make it often and always get rave reviews. I love how it looks with all the different colors. I have never added the cumin, pepper, chili powder or pepper sauce and I think it's delicious this way. I rarely use limes, and I am ashamed to admit I never knew until my sister in law told me, that you should slice up the inside of a lime to get more juice. I once went through about 5 limes. So hanging my head in shame, but maybe I'll spare someone my lime problem.
Made a few changes. Halved the recipe and used 1 can of black beans and 1 can pinto beans only. Everything else just halved. This is an AWESOME recipe. Will use this one for years to come. Thank you so much!
SO yummy! I just made it for dinner and my little "samples" I'm tasting are delicious! I can't wait to make this for a picnic or pot luck. Yum - I'm serving it with garlic lime chicken from this sight too. Thanks!
Nice fresh-tasting salad. Followed others advice and made half the dressing. Very good.
Delicious! Great eaten plain, on top of fresh spinach as a salad, or on top of meat like a relish. Will definitely be making this again!
My family loved this dish - even my picky eater
Family favorite - leave out the onions!
My husband liked eating this with tortilla chips. My kids didn't like it. I thought the initial taste was too strong, but the beans neutralized it nicely. Unfortunately, I need meals my whole family will eat and this one won't do.
This was FANTASTIC, everything I expected with tons of flavour! I swapped out the cannellini beans for chickpeas, added a full jalapeno for extra spice and left out the cilantro as we really dislike it. I used chipotle chili powder and cut the sugar back to 1 TBSP. Super yummy, will make this again for sure as this type of salad is a fave for us!
This is a very tasty salad. Even my 14 year old son liked it. Thanks for the recipe it will be used for a surprize party for my sister and we expect about 60 and this recipe will be perfect!!!
This is the second time I've made this wonderful salad. I'm usually counting calories so I made it calorie friendly. I only put in 1 Tablespoon of olive oil, left out the cannellini beans and substitued a whole can of green beans, only 3 ounces of fresh corn and 1/2 cut chopped celery.
Excellent bean salad! I left out the cilantro, as my husband and I really don't care for it, but it was still delicious. Even better after a couple days in the fridge. I bring a small container to work for that afternoon snack craving. Good and nutritious!
Delicious, with some changes of course. Way too much liquid! I doubled the recipe, including the liquid. I could have doubled the salad ingredients, and not the dressing ingredients, and it would have been perfect. I cut the sugar in half and it was fine. I mixed up the beans, added some chick peas. The dressing makes this dish. I served it at a party of about 125 people. Many people asked for the recipe.
Excellent bean salad. I used great white northern beans instead of cannellini beans and they worked fine. There was too much dressing, though, so I'll probably use half the amount of oil and vinegar next time. And there definitely will be a next time. Thanks for posting.
I made this to serve alongside of homemade enchiladas and it took the spotlight! Not only was it so colorful, but the freshness and flavor was outstanding. I made this ahead of time and let the flavors really infuse/marinate with the rest of the ingredients. There was sweetness, zest and the perfect amount of spice that wasn't too overbearing but didn't bore my tastebuds. I can't help but say that this is one of my new favorites - AND IT'S SO EASY!! My two children (one beside me helping me with this review!!) LOVED this. This will now be made and brought to all of my get togethers.
I cut some of the ingredience down - the sugar to 1 tablespoon (and still thought it was too sugary)the salt to a teaspoon and the oil to 1/3 cup (which I will reduce to 1/4 next time - save the calories - it doesn't need all that oil). I will also cut down on the vinegar next time. Then I added diced tomatoes and avocado. My friends enjoyed the results.
This salad is full of flavor, very colorful and is a wonderful alternative to the traditional salads you find at Bar-B-Qs. This recipe makes a generous amount making it a good dish for large crowds. I made it for a cookout and everyone really liked it. I'll definitely make this dish again!
I made this for my son's birthday party. Every adult there asked me for the recipe. I think this is the best bean salad I've ever tasted. I made a double recipe so there was a bit of chopping involved but well worth the time! You won't be disapointed! Didn't notice any kids eating it but they were 3 to 5 year olds.
A wonderful alternative to the oil and sugar laden variety. This salad has so much flavor and the bean salad lovers in the house devoured this!
I tweaked it here and there....only added black, kidney, and garbonzo beans. I used most of the spices and it turned out delicious for wraps.
This salad was great, my whole family loved it. It makes a lot! i subed chickpeas for the cannellini beans and balsamic vinegar, which was a little intense. I am going to do the red wine vinegar next time.