Mexican Bean Salad.
My recipe is slightly adapted from the one found over at Culinary Adventures in the Kitchen.
Mexican Bean Salad Ingredients:
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can kidney beans {I used dark red), rinsed and drained
3 ears fresh corn, grilled and cut off the cob
2 red bell peppers, chopped
1 red onion, diced
1/3 cup olive oil
1/2 cup red wine vinegar
1 lime, zested and juiced
1 lemon, zested and juiced
2 Tbsp sugar
1 tsp salt
2 cloves minced garlic
1/2 cup chopped fresh cilantro
1 Tbsp ground cumin
1/2 Tbsp black pepper
1/4 tsp cayenne pepper
1/2 tsp chili powder
Let’s Make It:
1. Combine onion, pepper and cilantro in a bowl.
In a small bowl, mix the olive oil, red wine vinegar, citrus juices and zest, and all your spices together. Whisk to combine.
Then, combine all your ingredients in one bowl and pour the dressing over it. Stir gently to coat.
Now, I made this one for the baby shower so I wanted an easy way to transport it and for the guests to get it to their plates.
I had originally planned to serve it in individual little mason jars
My store was sold out of that size and shape so I didn’t have enough though.
So, I picked up some small plastic containers from Target’s clearance aisle. Then, I put the salad in and ties the flatware needed to eat it to the top.
Seriously, make this salad…now! It is always a HUGE hit whenever I take it anywhere and it is so easy to make! I even make the day before and it tastes that much better because the flavors really combine.
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can kidney beans {I used dark red), rinsed and drained
- 3 ears fresh corn, grilled and cut off the cob
- 2 red bell peppers, chopped
- 1 red onion, diced
- 1/2 cup chopped fresh cilantro
- 1/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- 2 Tbsp sugar
- 1 tsp salt
- 2 cloves minced garlic
- 1 Tbsp ground cumin
- 1/2 Tbsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp chili powder
- In a large bowl, combine onion, bell pepper and cilantro. Add rinsed and drained beans and corn.
- In a separate bowl, whisk together remaining ingredients. Pour oven bean mixture and stir well.
- Refrigerate for at least 30 minutes before serving.
© 2012 Just Us Four. ALL RIGHTS RESERVED.
Anything that I can make the day ahead for a family gathering or event is a big plus! I am definitely trying this recipe. I’d love for you to link up at Fantastic Friday. Hope to see you there! http://www.fivelittlechefs.com/2012/06/fantastic-thursday-link-party-1.html
I have a recipe that is very similar and LOVE it! Get requests for it all the time.
Thanks so much for linking up at I Gotta Create!
<3 Christina
Your salad looks delicious and I love the way you served it too!
Your salad looks delicious and I love the way you served it too!
Yum! This looks delish! Found you over at the Gunny Sack, I’d love it if you checked out my black bean salad!
looks yummy and what a fantastic idea to serve it up individual style for each guest! Thanks for sharing at tip toe thru tuesday!
KIm
Shannah,
This sounds delicious! I can’t wait to try the recipe. Thanks so much for stopping by Creative Thursday last week. I couldn’t do these parties without you. Can’t wait to see what you link up this week. Have a great week.
Michelle
I love this! Pinning and I can’t wait to try it out! Thanks so much for sharing at Mom On Timeout!
The subject of this week’s Food on Friday is Salad. It would be great if you linked this in. This is the link . I found this through Live.Laugh.Rowe
I found this on pinterest and I’ve made it a few times this summer and it is delicious! Thanks for sharing- this is going in my favorites recipe file for sure!