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Mexican Bean Salad Recipe
This Mexican Bean Salad Recipe is a quick and easy throw-together salad that's full of great flavor!
Course
Salad
Cuisine
Mexican
Prep Time
1
hour
hour
55
minutes
minutes
Total Time
1
hour
hour
55
minutes
minutes
Servings
6
servings
Author
Jessy Freimann
Ingredients
1
14.5 ounce can
red beans,
drained and rinsed
1
14.5 ounce can
black bean,
drained and rinsed
1
cup
corn
1 ¼
cups
tomatoes,
diced
¾
cup
celery,
diced
¾
cup
onion,
diced
1-2
cloves
garlic,
pressed or smashed and sprinkled with a pinch of salt
1-2
serrano pepper,
seeded and minced (you can also leave the seeds if you want a much spicier salad)
3
Tablespoons
fresh cilantro,
cleaned and chopped
The juice of 1 lime
(about 2-3 Tablespoons)
½
teaspoon
kosher salt
¼
teaspoon
fresh ground black pepper
½
teaspoon
chili powder
¾
teaspoon
ground cumin
Instructions
Mix all ingredients well.
Taste and adjust seasonings to your taste.
Serve immediately or refrigerate for up to a week.