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Mexican Beans and Corn Salad

Mexican Beans and Corn Salad
Mexican Beans and Corn Salad
This healthy recipe comes from NDSU Extension Service.


1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can kidney beans, drained

1 (15-ounce) can white kidney beans, drained and rinsed

2 red bell peppers, diced

2 c. frozen corn kernels

1 medium red onion, chopped



1/2 cup olive oil

1/2 cup red wine vinegar

3 Tbsp. fresh lime juice

2 tablespoons white sugar

1 tsp. salt

1 tsp. crushed garlic

1/4 c. chopped fresh cilantro

2 tsp. ground cumin

1 tsp. ground black pepper

1 dash hot pepper sauce (optional)

1/2 teaspoon chili powder (optional)


In a large bowl, combine the beans, peppers, corn and onion. In a smaller bowl, whisk together the dressing ingredients. Add hot sauce and chili powder if desired. Add the dressing to the vegetable mixture and stir gently. Chill at least an hour to marinate


Makes 12 servings. Each serving has 230 calories, 11 grams (g) fat, 8 g protein, 27 g carbohydrate, 6 g fiber and 260 milligrams sodium.


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