"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Mexican Bean Salad Recipe

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This recipe for Mexican Bean Salad, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Ising
Added: Thursday, August 30, 2007


1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 oz) package frozen corn kernels
1 red onion, chopped

1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
Ready in 1 hour & 15 min.




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