"Texican" Salad

Texican Salad Recipe

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Kimberly Whited


I made this recipe for a church social just yesterday, Sunday July 3rd. I didn't have ingredients on hand for a different recipe, so I had to improvise..which is my fave way to cook..."off the cuff". What's so great is that you can add more veggies, change up the intensity of the flavors..whatever your little heart desires. But, whatever you do, don't expect any leftovers. Hope you enjoy!!


★★★★★ 1 vote

12-15 minimum
15 Min


  • 2 can(s)
    dark red kidney beans, rinsed
  • 2 can(s)
    whole kernel corn, rinsed
  • 1 small
    white or red onion, (i used white)
  • 2
    tomatoes, chopped
  • 1 can(s)
    green chiles, undrained
  • 1 small
    carrot, finely diced
  • 1 Tbsp
    chili powder,
  • 1 tsp
    cilantro, dried
  • 1
    fresh lime, cut in half
  • ·
    salt to taste (opt.)

How to Make "Texican" Salad


  1. Add beans, corn, onion, tomato, chiles and carrot; mix thoroughly. Add chili powder and cilantro, sprinkling in each as you mix. Add juice of 1 half of the lime across the top. Sprinkle extra chili powder and/or cilantro across the top to add extra flavor and presentation to the dish. Cut thin slices of the remaining half of lime and twist each one to place on top. Chill overnight, or at least 2 or 3 hours.
  2. This salad is very colorful and looks wonderful in a 13x9 glass dish.

Printable Recipe Card

About "Texican" Salad

Course/Dish: Vegetables Other Salads
Other Tag: Healthy

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