The ingredients are basically beans, corn, peppers, onions and cilantro tossed in a Mexican vinaigrette. Once more I have thank my lovely sister in law Gayle for this recipe. I like to add powdered garlic, and extra cilantro. It should be cooked and cooled. Maybe hater is an exaggeration. This is a wonderful, tasty, and colorful salad. I used canned beans and Trader Joe’s frozen roasted corn. Let me know how it goes! You could try an avocado that you blend with the lime, garlic and spices. Info. Could you make this without the oil? I usually cut the sugar in half. Congrats! I guess you could make it without the oil. And be sure to use fresh or frozen corn, not canned. Thanks for the recipe! this link is to an external site that may or may not meet accessibility guidelines. Hi Marcia, thanks for bringing that to my attention. Percent Daily Values are based on a 2,000 calorie diet. Mexican Bean Salad is perfect for summer picnics and parties that you can make the night before. I have a confession to make. In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. The best bean salad I have made. So delicious. Pinning, thanks for sharing! I have pinned to the Bloggers Brags Broad. By the way, this is even better after a few days, when the flavors have time to fully meld. Season to taste with hot sauce and chili powder. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate. The festive colors & delicious taste are sure to be a hit. Servings 8 servings. https://www.epicurious.com/recipes/food/views/quick-and-easy-bean-salad This protein-rich Three Bean Salad is loaded with Mexican flavors and always a favorite! Made it exactly as recipe called for. Yum, I love black bean and corn salads, this sounds delicious! Thanks for linking up to the Bloggers Brags Pintersest Party. Hi Tara, Prep: 16 minutes. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition This amount suited the recipe just fine. I used a 15-oz. Really good flavor but way too much oil and vinegar. I also have a veggie & bean dip that you eat with chips and is a great appetizer to take to a party. For more quick & easy summer salads scroll down to see some of my favorites. Quick & Easy Mexican Bean salad. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate. Mexican Bean Salad. I wouldn't change a thing. Even though 40 people brought dishes, this was one of the few that was entirely devoured! Information is not currently available for this nutrient. Mexican Bean Salad is perfect for summer picnics and parties that you can make the night before. Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. For more quick & easy summer salads scroll down to see some of my favorites. Thank goodness I read the post. I usually make this at least two days ahead of time. Amount is based on available nutrient data. Your email address will not be published. Served over a bed of Romaine with the option of crushed tortilla chips and sour cream on top. This Mexican Three Bean Salad is quick, easy and the perfect make-ahead bean salad to serve at dinner parties and potlucks. Otherwise, I didn't change a thing. When I was first introduced to the idea of this salad, I was a bit of a hater. This was excellent! We make this all the time! Very yummy! I like the vinaigrette on it’s own as it’s got some lime, garlic and cumin and tastes delicious. The end result was probably close to 2 tbl. Please see the disclaimer here. Thanks for joining Cooking and Crafting with J & J! on the Foodie Pro Theme. This Mexican Bean Salad Recipe is a quick and easy throw-together salad that’s full of great flavor! Allrecipes is part of the Meredith Food Group. And you can make it the night before. I also added a bit of lemon and lime zest to the dressing. So I hope you enjoy Gayle’s Bean Salad as much as we do! I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate. Sounds great! Red onions add a pretty color. Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. An incredibly easy peasy Mexican-inspired salad, that takes only 5 minutes to throw together and just happens to be vegetarian, vegan, gluten and dairy free – so everyone can enjoy it! In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, … The end result was probably close to 2 tbl. A LOT of ingredients! By the way, this is even better after a few days, when the flavors have time to fully meld. Warning: I think this recipe ends up closer to 10 servings. By the way, this is even better after a few days, when the flavors have time to fully meld. As an Amazon Associate I earn from qualifying purchases. 334 calories; protein 11.2g 22% DV; carbohydrates 41.7g 14% DV; fat 14.8g 23% DV; cholesterol 0mg; sodium 1158.8mg 46% DV. I followed this recipe almost exactly (something new for me) and it was ... wow ... incredible. Chill thoroughly, and serve cold. I think the amount is right on. I served it at a party, and got rave reviews -- two people even asked for the recipe! We ate it for dinner and had some leftovers for the weekend. Add comma separated list of ingredients to include in recipe. You can make this the night before and it will taste even better which is helpful when you are having a party. Or you can add the spices and do the lime juice a little at a time and see if it tastes ok. Canned corn has no texture and does nothing for the salad. Looks tasty! If you are not a fan of cilantro you can substitute parsley and/or basil. Although I do use a can of corn instead of frozen... maybe the extra liquid comes from the frozen corn. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. I halved the oil, vinegar and sugar. Cook: 4 minutes. I made it just as written except left out the hot pepper sauce.