This Mexican Bean Salad is a quick and easy recipe that’s healthy and super versatile. You can serve it as an appetizer with tortilla chips, as a side dish, or on top of a bed of arugula with grilled cod (my favorite way!). This recipe couldn’t be easier: beans, chopped bell pepper, corn, and jalapeno are tossed in a simple, spicy vinaigrette. You can use any combination of beans you like. Feel free to adjust the heat level to your tastes. Leftovers will keep for a couple days in the fridge and it really tastes better the next day. Make-ahead recipes #forthewin! You’ve got to give this recipe a try! Enjoy!
Mexican Bean Salad
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 orange bell pepper, chopped
1 red bell pepper, chopped
6 ounces frozen corn kernels
2 jalapeños, chopped (ribs and seeds removed for less heat)
1/4 cup extra virgin olive oil
1/2 cup red wine vinegar
3 tbsp fresh lime juice
2 tbsp honey
1/2-3/4 tsp salt
1/2 tsp garlic powder
1/4 cup chopped fresh cilantro
1 tbsp ground cumin
1 tsp freshly cracked black pepper
1/2 tsp chili powder
1. In a large bowl, combine beans, bell peppers, jalapeños, and frozen corn.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, honey, 1/2 tsp salt, garlic powder, cilantro, cumin, chili powder, and black pepper. Add more salt if necessary, to taste.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Note: You can use any combination of beans you like – black beans, kidney beans, cannellini beans, pinto beans, etc.
*adapted from Allrecipes
