Total Time
27mins
Prep 25 mins
Cook 2 mins

I got this recipe recently from a friend who served it with King Ranch casserole. Everyone loved it and the eight of us finished it off at that meal! It's very tasty, easy to make, and is a colorful salad that goes well with any Mexican-themed menu or grilled meat. Prep time does not include chilling time.

Ingredients Nutrition

Directions

  1. Bring first seven ingredients (vinegars through the garlic) to a boil; reduce heat and simmer 2 minutes, or until sugar is dissolved.
  2. Combine remaining ingredients in a serving bowl.
  3. Pour dressing over and stir to combine everything well.
  4. Cover and chill at least one hour before serving.
Most Helpful

5 5

Great side for Fajitas! Quick and easy and I loved the combination of flavors. I used green onions because that is what I had on hand and canned corn instead of frozen. I think some diced, fresh tomatoes would be a good addition to this salad. This one is a keeper!

5 5

I was looking for a quick corn bean salad to accompany teriyaki salmon and quesadillas for the kids. This was so fast to stir up, since you didn't have to make the dressing separately. I liked the combo of vinegars and the brown sugar adds nice zesty flavor with the cumin. I also added some chopped tomato. Thanks Leslie, for another terrific recipe! Roxygirl

5 5

Just loved it! The presentation was beautiful with all the colors and textures and the sweet/sour marinade was perfect! I replaced the red peppers with grape tomatoes and carrot slices to suit personal tastes and upped the corn amount just to empty a partial bag in my freezer. Next time, I may toss in a few sliced jalpenos to satisfy the hot-heads. Definitely goes in my to-make-again file. Thanks for posting!