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Mexican Bean Salad

Rated as 4.82 out of 5 Stars

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

1 h 15 m servings 334
Original recipe yields 8 servings

Directions

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  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. 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.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts


Per Serving: 334 calories; 14.8 41.7 11.2 0 1159 Full nutrition

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Reviews

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  1. 2382 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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...

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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 t...

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 sala...

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 Nor...

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 decreasin...

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...

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...

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...

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 lim...