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mexican corn and bean salad

(2 RATINGS)
30 Pinches
calicak2k avatar
Sun City, AZ
Updated on Aug 19, 2011

Prep time includes chilling in the fridge overnight.

prep time
cook time
method ---
yield 10 serving(s)

Ingredients

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

How To Make mexican corn and bean salad

  • Step 1
    Drain and rinse corn and beans before placing in a large bowl.
  • Step 2
    Add pimento, green onion (and jalapeno pepper, if using) mix to combine.
  • Step 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.
  • Step 4
    Cover the salad and chill 24 hours mixing once or twice during chilling.
  • Step 5
    When ready to serve, add tomatoes and stir to combine.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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