"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)
tomatoes, chopped
1 can(s)
green chiles, undrained
1 small
carrot, finely diced
1 Tbsp
chili powder,
1 tsp
cilantro, dried
fresh lime, cut in half
salt to taste (opt.)


1Add 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.
2This salad is very colorful and looks wonderful in a 13x9 glass dish.

About "Texican" Salad

Course/Dish: Vegetables, Other Salads
Other Tag: Healthy