Mexican Bean Salad

For Taco Night and Beyond

All the beans, all the peppers, all the everything. This salad has so much in it and it is so good. We found this recipe 2 years ago when looking for a good fish taco topping. The original recipe is here or see below for ingredients, as well.  My favorite thing about this recipe is that every bite tastes a little different. It is good by itself, by the spoonful or as a topping. It is good on top of tacos like a salsa or as a sprinkled over nachos. It’s good on the side of your dish just to dip ya’ chips in. Eat it however.  It stays good for 4-6 days in a covered bowl in the fridge, so we just plan our meals accordingly.  Since there are a lot of ingredients, it makes a large quantity of servings. And please, mix all liquid ingredients together and pour over bean mixture all at once. I made the mistake of adding each liquid individually and the salad gets a little mushy that way. Just say no to mushy bean salads.

What You Will Need

1 can of black beans drained and rinsed

1 can of kidney beans drained and rinsed

1 can of cannellini beans drained and rinsed

1 red bell pepper diced

1 green bell pepper diced

1 serrano pepper seeded and minced

8 ounces of frozen corn defrosted

1 red onion diced

2 cloves of garlic minced

1/4 cup fresh cilantro chopped

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon fresh squeezed lemon juice

2 tablespoons fresh squeezed lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoon cumin

1/2 teaspoon chili powder

About Lauren Hiser

Wife, Mom, and Friend! I am an encourager of organized living and believe it blesses those around you as well as yourself! I love bright spaces, clean counters and a lit candle!

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