MEXICAN CORN AND BEAN SALAD

Mexican Corn And Bean Salad Recipe

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Mary Lou Ellis

By
@calicak2k

Prep time includes chilling in the fridge overnight.

Rating:

★★★★★ 2 votes

Comments:
Serves:
10
Prep:
24 Hr

Ingredients

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  • 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.

How to Make MEXICAN CORN AND BEAN SALAD

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.

Printable Recipe Card

About MEXICAN CORN AND BEAN SALAD

Course/Dish: Other Salads
Dietary Needs: Vegetarian




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