Mexican Bean Salad

Be the first to review
READY IN: 15mins
Recipe by Chef lanmar

Great served with barbecue chicken or chops. From a Chatelaine Food Express magazine.

Ingredients Nutrition


  1. Drain all beans and rinse with cold water. Mix together beans through to coriander.
  2. Whisk together red wine vinegar, chili powder, cumin, oregano and salt. Stir with salad. Can be served right away or kept in fridge up to 2 days.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a