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:

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.

Directions Step-By-Step

1
Drain and rinse corn and beans before placing in a large bowl.
2
Add pimento, green onion (and jalapeno pepper, if using) mix to combine.
3
To 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.
4
Cover the salad and chill 24 hours mixing once or twice during chilling.
5
When ready to serve, add tomatoes and stir to combine.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian