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Mexican Bean Salad

This Mexican bean salad with corn, bell peppers, and red onion is colorful, spicy, and refreshing.

Submitted by Karen Castle

 Tested by Allrecipes Test Kitchen

Prep Time:

 

15 mins

Additional Time:

 

1 hr

Total Time:

 

1 hr 15 mins

Servings:

 

8

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

Directions

1. Gather all ingredients.

2. Combine beans, bell peppers, corn, and red onion in a large bowl.

3. 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.

4. Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.