Mexican Bean Salad Recipes

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MEXICAN BEAN SALAD



Mexican Bean Salad image

This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. I think the Sun Vista brand of beans has the best flavor for this recipe. Passive cooking time is chill time.

Provided by puppitypup

Categories     Black Beans

Time 2h

Yield 24 , 24 serving(s)

Number Of Ingredients 19

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can garbanzo beans
1 red onion, chopped
1 red pepper, chopped
1/4 cup chopped fresh cilantro (1 T if dried)
1 (10 ounce) package frozen corn
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed garlic
2 tablespoons sugar
1 tablespoon kosher salt (less if regular table salt)
1 teaspoon cumin
1 teaspoon fresh ground pepper
1 dash Tabasco sauce
2 dashes chili powder
1 avocado, diced

Steps:

  • Drain and rinse beans.
  • Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
  • In a small bowl, whisk together remaining ingredients except for the chili powder.
  • Pour dressing over beans and mix well.
  • Sprinkle a dash of chili powder over the top of the salad.
  • Cover and chill thoroughly.
  • Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
  • (Don't add the avocado until right before serving.).

MEXICAN BEAN SALAD RECIPE



Mexican Bean Salad Recipe image

This Mexican Bean Salad is loaded with chopped fresh veggies, spices, cilantro, and a little honey and heat to add a punch of flavour to this hearty side dish.

Provided by Alisa Infanti | The Delicious Spoon

Categories     Salad     Side Dish

Time 25m

Number Of Ingredients 17

2 19 oz cans mixed beans (well rinsed and drained)
1 green bell pepper (chopped, seeds and stems removed)
1 red bell pepper (chopped, seeds and stems removed)
1 red onion (peeled and chopped)
1 garlic clove (peeled and diced)
2 cups frozen corn kernals
1/4 cup fresh cilantro (chopped)
1/2 cup olive oil
1/2 cup red wine vinegar
2 tbsp lime juice
1 tbsp lemon juice
2 tbsp honey
1 1/2 tsp sea salt
1 tbsp ground cumin
1/2 tbsp black pepper
1 tsp chili powder
1-2 dashes hot pepper sauce (optional)

Steps:

  • In a large bowl add beans, peppers, onion, corn, cilantro and garlic.
  • In a small bowl add olive oil, red, wine vinegar, lime juice, lemon juice, honey, salt, cumin, black pepper, chili powder and hot pepper sauce (optional). Whisk together until mixed well.
  • Pour dressing over bean and vegetable mixture. Mix well and chill. Serve cold.

Nutrition Facts : ServingSize 0.5 cup, Calories 249 kcal, Carbohydrate 37 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 449 mg, Fiber 8 g, Sugar 3 g, UnsaturatedFat 6.3 g

MEXICAN BEAN SALAD



Mexican Bean Salad image

Mexican Bean Salad is an easy healthy deli salad made with canned beans, bell peppers, red onions and a zesty chili lime dressing. A light summer side dish!

Provided by Sabrina Snyder

Categories     Side Dish

Time 1h10m

Number Of Ingredients 16

15 ounces black beans (, drained and rinsed)
15 ounces kidney beans (, drained and rinsed)
15 ounces cannellini beans (, drained and rinsed)
1 green bell pepper (, chopped)
1 red bell pepper (, chopped)
1 red onion (, chopped)
1/2 cup cilantro (, chopped)
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons lime juice
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon coarse ground black pepper

Steps:

  • To a large bowl add the black beans, kidney beans, cannellini beans, green bell pepper, red bell pepper, red onion and cilantro.
  • In a medium bowl whisk together olive oil, red wine vinegar, lime juice, sugar, salt, cumin, garlic powder, chili powder and black pepper until well combined.
  • Pour dressing over the salad and toss well.
  • Refrigerate at least one hour before serving.

Nutrition Facts : Calories 276 kcal, Carbohydrate 30 g, Protein 10 g, Fat 14 g, SaturatedFat 2 g, Sodium 1045 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving

MEXICAN BEAN SALAD



Mexican Bean Salad image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Steps:

  • In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  • Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

SKINNY MEXICAN BEAN SALAD



Skinny Mexican Bean Salad image

15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h15m

Yield 8

Number Of Ingredients 13

2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (11 oz) no-salt-added whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro
3 tablespoons white wine vinegar or cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
  • Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g

MEXICAN BEAN SALAD



Mexican bean salad image

Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Side dish, Snack, Starter, Supper

Time 20m

Number Of Ingredients 9

4 eggs
2 avocados , peeled and stoned
2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
small red onion , finely sliced
large bunch coriander , leaves only, roughly chopped
250g punnet cherry tomato , halved
bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
1 red chilli , deseeded and finely sliced
½ tsp cumin

Steps:

  • Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.

Nutrition Facts : Calories 430 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.61 milligram of sodium

MEXICAN BEAN AND CORN RICE SALAD



Mexican Bean and Corn Rice Salad image

I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.

Provided by Vino Girl

Categories     Brown Rice

Time 2h50m

Yield 7 1/2 cups

Number Of Ingredients 13

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 3/4 cups frozen corn, thawed
1 cup green pepper, chopped
1 cup fresh grape tomatoes, halved
3 tablespoons onions, chopped
1 cup cooked brown rice, cooled
1/4 cup lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon cumin
1 cup mild salsa

Steps:

  • Combine the salad ingredients in a large bowl.
  • Mix the dressing ingredients in a small bowl or measuring cup.
  • Pour the dressing over the salad, and mix gently.
  • Cover and chill in the refrigerator overnight or at least two hours.

Nutrition Facts : Calories 237.3, Fat 3.4, SaturatedFat 0.6, Sodium 381.1, Carbohydrate 45.3, Fiber 10.2, Sugar 3.5, Protein 10.6

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