Mexican Bean Salad

"This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. I think the Sun Vista brand of beans has the best flavor for this recipe. Passive cooking time is chill time."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by dhyman photo by dhyman
photo by AmandaInOz photo by AmandaInOz
Ready In:
2hrs
Ingredients:
19
Serves:
24
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ingredients

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directions

  • Drain and rinse beans.
  • Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
  • In a small bowl, whisk together remaining ingredients except for the chili powder.
  • Pour dressing over beans and mix well.
  • Sprinkle a dash of chili powder over the top of the salad.
  • Cover and chill thoroughly.
  • Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
  • (Don't add the avocado until right before serving.).

Questions & Replies

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Reviews

  1. potap
    Love,love this recipe! Just bought a garlic/ lemon flavored olive oil & cilantro& garlic and jalapeño flavored balsamic vinaigrette at a festival this weekend & used them in place of the wine vinegar and olive oil..<br/> DELICIOUS and it hasn't even marinated or had the avocado or chili powder added yet!!!
     
  2. AmandaInOz
    Excellent lunch salad! I had to use red kidney beans, as we don't have pinto beans here, and I reduced the oil to 1/3 cup. Kept everything else the same and served with some chopped jalapeño on the side, so everyone could adjust the spice level to their own tastes. This was a nice simple, light summer salad that was a hit with everyone. Thanks puppitypup!
     
  3. Quadly
    It's a great recipe. Too bad she stole it from a recipe posted on Allrecipes back in 2004 and took credit for it. Right down to the 19 ingredients. How shameful.
     
  4. Jandy
    I omitted the corn and added shelled Edamame. My family thought it was fabulous !!!
     
  5. Scrivener1
    I reduced the olive oil to 1/3 c., substituted the pinto beans with kidney beans, and reduced the salt to 1 tsp. This is absolutely delicious.
     
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Tweaks

  1. Scrivener1
    I reduced the olive oil to 1/3 c., substituted the pinto beans with kidney beans, and reduced the salt to 1 tsp. This is absolutely delicious.
     

RECIPE SUBMITTED BY

My name is Julie, and I love to cook. I've even gotten to the point where I don't mind the dishes!
 
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