Mexican Bean SaladThis 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.

Mexican Bean Salad TSLC

Don’t forget to check out these salad recipes, too:

Ranch Pasta Salad
Seven Layer Vegetable Salad
Southern Pea Salad
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