Total Time
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


  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

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!

DDW March 28, 2010

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

Roxygirl in Colorado April 14, 2008

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!

SusieQusie February 18, 2007

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