Mexican Corn And Bean Salad Recipe

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MEXICAN CORN AND BEAN SALAD

Mary Lou Ellis

By
@calicak2k

Prep time includes chilling in the fridge overnight.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
10
Prep:
24 Hr

Ingredients

2 can(s)
(15 oz) corn
1 can(s)
(15 oz) garbanzo beans
1 can(s)
(15 oz) kideny beans
1 jar(s)
pimento
1 bunch
green onion chopped
1
chopped and seeded jalapeno, optional
2 c
grape or cherry tomatoes
dressing
1/2 c
canola oil
1/2 c
red wine vinegar
1/4 c
lime juice, fresh is better
2 Tbsp
sugar
1 tsp
cumin
2 tsp
chili powder
1 tsp
salt
1/2 tsp
garlic powder
dash or 2 of hot sauce if desired.

Step-By-Step

1Drain and rinse corn and beans before placing in a large bowl.

2Add pimento, green onion (and jalapeno pepper, if using) mix to combine.

3To make dressing: Whisk oil, vinegar, lime juice, garlic powder, cumin, sugar, chili powder and salt in a bowl. Add hot sauce to dressing if you want it a little more spiciness. Use as much of this dressing on the salad as desired. I usually start with half of the dressing. Then add more if needed.

4Cover the salad and chill 24 hours mixing once or twice during chilling.

5When ready to serve, add tomatoes and stir to combine.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian