Corn and Bean Fiesta Salad
6
People talking
Warning! This makes a TON of salad. Then again, it's addictive and easy to make so it's a great one for your Summer cookout repertoire! Feel free to substitute some of the beans for other types if you prefer - the original emailed recipe I got had black-eyed peas in it. Mostly what you want is a pretty firm bean so it doesn't get mushy when you mix it together. You can also bump up the jalapenos if you like the heat! We love this with scoop corn chips or baked tortilla chips for dipping.
- Ready In:
- 2hrs
- Serves:
- Units:
6
People talking
ingredients
- 1 (14 ounce) can pinto beans, drained and rinsed
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (14 ounce) can chickpeas, drained and rinsed
- 2 (14 ounce) cans corn
- 1 (14 ounce) can white corn
- 1 (14 ounce) can diced tomatoes and green chilies (like Rotel)
- 1⁄2 bunch fresh cilantro, minced
- 1 large sweet onion, diced
- 3 jalapenos, minced (remove seeds and membranes)
- 1⁄2 cup fat-free Italian salad dressing
- 1⁄2 tablespoon cumin
- salt and pepper
directions
- In a large bowl, combine beans, corn and tomatoes. Mix gently. Add remaining ingredients and stir thoroughly to distribute seasonings. Taste and correct seasoning. Cover and refrigerate at least two hours to marry flavors. Enjoy.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Ma Field
Contributor
@Ma Field
Contributor
"Warning! This makes a TON of salad. Then again, it's addictive and easy to make so it's a great one for your Summer cookout repertoire! Feel free to substitute some of the beans for other types if you prefer - the original emailed recipe I got had black-eyed peas in it. Mostly what you want is a pretty firm bean so it doesn't get mushy when you mix it together. You can also bump up the jalapenos if you like the heat!
We love this with scoop corn chips or baked tortilla chips for dipping."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Oh boy I love this stuff! I made 1/3 of the recipe, using 1 can of beans (black), 1 can of corn (white), the whole can of Rotel, and 1/3 measure of everything else. I don't care for raw onion so used a chopped green bell pepper instead. Served with tortilla chips for dipping and really enjoyed - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!Reply
-
Reply
-
Oh boy, did this go over well! I made the full batch (and it does make A LOT) and was happy I did, because it was gobbled up by some very hungry and appreciative eaters. I wasn't sure I like the Italian dressing with it when I first made it, but then after marinating, I thought it was fabulous. And how easy was that?! We all loved it. Gracias. Made for ZWT8 Mexico/Tex-Mex/SW1Reply
-
Reply -
Reply
see 7 more
