Mexican Bean Salad

Prep Time: 30 Minutes

Yields: 8 Servings


Are you ready for Cinco de Mayo? Well, this recipe will be a huge hit for your party or celebration. It's a perfect salad to serve along with chips and guacamole!


1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained

1 (15-ounce) can cannellini beans, drained and rinsed

1 (10-ounce) package frozen corn kernels, thawed

1 cup red grape tomatoes, halved

1 red onion, diced ¼-inch

1 green bell pepper, diced ¼-inch

1 red bell pepper, diced ¼-inch

½ cup olive oil

½ cup red wine vinegar

2 tbsps fresh lime juice

1 tbsp fresh lemon juice

2 tbsps white sugar

½ tbsp chopped garlic

¼ cup chopped cilantro

½ tbsp ground cumin

1 tbsp salt

½ tbsp black pepper

hot pepper sauce to taste

½ tsp chilli powder or to taste


In a large mixing bowl, combine beans, corn, tomatoes, red onion and bell peppers. Set aside. In a small mixing bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, garlic, cilantro, cumin, salt and black pepper. Season to taste using hot pepper sauce and chilli powder. Pour olive oil mixture over bean mixture then mix well. Place in refrigerator 30 minutes or until bean salad is chilled thoroughly. Serve cold.