Mexican Bean Salad
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Mexican Bean Salad.
My recipe is slightly adapted from the one found over at Culinary Adventures in the Kitchen.
Mexican Bean Salad Ingredients:
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can kidney beans {I used dark red), rinsed and drained
3 ears fresh corn, grilled and cut off the cob
2 red bell peppers, chopped
1 red onion, diced
1/3 cup olive oil
1/2 cup red wine vinegar
1 lime, zested and juiced
1 lemon, zested and juiced
2 Tbsp sugar
1 tsp salt
2 cloves minced garlic
1/2 cup chopped fresh cilantro
1 Tbsp ground cumin
1/2 Tbsp black pepper
1/4 tsp cayenne pepper
1/2 tsp chili powder
Let’s Make It:
1. Combine onion, pepper and cilantro in a bowl.
In a small bowl, mix the olive oil, red wine vinegar, citrus juices and zest, and all your spices together. Whisk to combine.
Then, combine all your ingredients in one bowl and pour the dressing over it. Stir gently to coat.
Now, I made this one for the baby shower so I wanted an easy way to transport it and for the guests to get it to their plates.
I had originally planned to serve it in individual little mason jars
My store was sold out of that size and shape so I didn’t have enough though.
So, I picked up some small plastic containers from Target’s clearance aisle. Then, I put the salad in and ties the flatware needed to eat it to the top.
Seriously, make this salad…now! It is always a HUGE hit whenever I take it anywhere and it is so easy to make! I even make the day before and it tastes that much better because the flavors really combine.
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can kidney beans {I used dark red), rinsed and drained
- 3 ears fresh corn, grilled and cut off the cob
- 2 red bell peppers, chopped
- 1 red onion, diced
- 1/2 cup chopped fresh cilantro
- 1/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- 2 Tbsp sugar
- 1 tsp salt
- 2 cloves minced garlic
- 1 Tbsp ground cumin
- 1/2 Tbsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp chili powder
- In a large bowl, combine onion, bell pepper and cilantro. Add rinsed and drained beans and corn.
- In a separate bowl, whisk together remaining ingredients. Pour oven bean mixture and stir well.
- Refrigerate for at least 30 minutes before serving.
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