Mexican Bean Salad
This easy Mexican bean salad is loaded with corn, beans, peppers, and cilantro in a homemade lime dressing.
Ingredients
Salad Base
- 4 ears corn *see notes for easy substitute
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can light red kidney beans drained and rinsed
- 1 15 oz can Great northern beans drained and rinsed
- 1 green pepper diced
- 1 red pepper diced
- 1 yellow pepper diced
- 1/2 C. red onion diced
- 2 jalapenos seeded and diced
- 1/3 C. cilantro diced
Dressing
- 6 Tbsp. olive oil
- 4 Tbsp. lime juice
- 3 Tbsp. red wine vinegar
- 2 Tbsp. lemon juice
- 2 tsp salt
- 3/4 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 1/4 tsp. ground cayenne pepper
- 1 clove garlic minced (optional)
Instructions
- Mise en place.
- Shuck corn and remove the silk. Place in a large pot and over with water. Bring to a boil. Boil 5 minutes. Cool. Cut corn kernels off of ears. Place corn in a large bowl.
- Add beans, peppers, onion, and jalapeño. Stir. Mix in cilantro.
- In a separate bowl, whisk together all dressing ingredients.
- Pour dressing over bean and corn mixture. Stir well.
- Refrigerate until ready to serve. (If chilling for than 2 hours, remove from fridge approximately 15 minutes before serving to allow oil to warm. Mix salad well.)
Notes
*You can easily substitute frozen corn (thawed for recipe) instead of having to boil ears of corn and cutting the kernels off. 1 ear of corn=3/4 C. frozen kernels. So, for this recipe, you would use a total of 3 C. of frozen corn.
*This should last stored in refrigerator 3-4 days.