This Mexican bean salad with corn, bell peppers, and red onion is colorful, spicy, and refreshing.
Mexican Bean Salad
This Mexican bean salad with corn, bell peppers, and red onion is colorful, spicy, and refreshing.
Ingredients
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can kidney beans, rinsed and drained
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 10 ounce package frozen corn kernels, thawed
- 1 red onion diced
- ½ cup olive oil
- ½ cup red wine vinegar
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 1 clove garlic crushed
- 2 tablespoons white sugar or to taste
- 1 tablespoon salt or to taste
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground black pepper
- ½ teaspoon chili powder or to taste
- 1 dash hot pepper sauce or to taste
Instructions
- Gather all ingredients.
- Combine beans, bell peppers, corn, and red onion in a large bowl.
- Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
- Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.
