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Mexican Bean Salad

Potluck Mexican Bean Salad

Prep time: 15 minutes Yield: 8 servings

When invited to a pot-luck meal, be sure to ask your hostess what type of dish is needed. If the response is “anything”, this recipe travels well and is meant to be served cold so it will do well at room temperature. Its spicy taste will make it a favorite! Don’t forget to label your serving dish, ladles, etc. with your name or some sort of identifying mark.


1 can of black beans

1 can of kidney beans

1 can of cannellini beans

1 green bell pepper

1 red bell pepper

10 ounces of frozen corn

1 red onion

½ cup of red wine vinegar

½ cup of olive oil

2 Tablespoons of lime juice

1 Tablespoon of lemon juice

3 Tablespoons of sugar

1 Tablespoon of salt

1 clove of garlic

¼ cup of chopped cilantro

½ Tablespoon of ground cumin

½ Tablespoon of pepper (black or white)

1 teaspoon of hot pepper sauce

½ teaspoon of chili powder


Rinse and drain all 3 cans of beans. Wash and chop the peppers and onion. In a large bowl, combine the drained beans, chopped peppers and onion and stir in the frozen corn. Set aside. In a smaller bowl, blend the oil, vinegar, lime and lemon juice, salt, sugar, garlic, cumin, cilantro and pepper. Add the chili powder and mix. You might want to add the hot pepper sauce a little at a time, tasting as you go. If you know you like it, just add the entire 1 teaspoon and stir to blend. Pour the blended dressing over the vegetables and mix well. Chill completely.