This Mexican Bean Salad is great for summer and will keep for several days in the refrigerator. Serve it for Cinco de Mayo or anytime you just want a good salad your friends and family will love.
1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can great northern beans, drained
1 1/2 cups frozen corn
1 large red onion, chopped
1 large green pepper, chopped
1 to 2 medium tomatoes, chopped, Optional
2 tablespoon white sugar
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons lime juice
2 teaspoons lemon juice
1 teaspoon salt
2 cloves garlic, peeled and crushed
1 teaspoon cumin
1/2 teaspoon black pepper
dash hot sauce or pinch cayenne
1/2 teaspoon chili powder
2 teaspoons dried cilantro leaves
Drain the beans well and combine in a large bowl. Add corn, green pepper, onion and tomato. Mix well with spoon. Whisk together sugar, oil, vinegar, lime juice, lemon juice, salt, garlic, cumin, black pepper, cayenne, chili powder and cilantro leaves. Pour over salad. Let flavors marry in refrigerator for several hours before serving. Makes 8 to 10 servings. Enjoy!
Note: I usually leave the tomato out of this salad until ready to serve or I add to individual servings. You can add when preparing the salad or add later whichever you like best.
Don’t forget to check out these salad recipes, too:Ranch Pasta Salad Seven Layer Vegetable Salad Southern Pea Salad Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.