A colorful, spicy, and refreshing bean and corn salad.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

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  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

  • Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

334 calories; 14.8 g total fat; 0 mg cholesterol; 1159 mg sodium. 41.7 g carbohydrates; 11.2 g protein; Full Nutrition

Reviews (1879)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2006
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
(880)

Most helpful critical review

Rating: 2 stars
10/27/2007
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. Read More
(77)
2686 Ratings
  • 5 star values: 2300
  • 4 star values: 310
  • 3 star values: 45
  • 2 star values: 20
  • 1 star values: 11
Rating: 5 stars
02/13/2006
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
(880)
Rating: 5 stars
08/15/2005
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 Read More
(527)
Rating: 5 stars
10/30/2007
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. Read More
(447)
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Rating: 5 stars
01/07/2006
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. Read More
(225)
Rating: 5 stars
04/09/2007
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! Read More
(184)
Rating: 5 stars
01/31/2004
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! Read More
(176)
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Rating: 5 stars
03/09/2008
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. Read More
(100)
Rating: 2 stars
10/27/2007
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. Read More
(77)
Rating: 5 stars
08/03/2007
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! Read More
(65)