Mexican bean, pepper and sweetcorn salad

Mexican bean, pepper and sweetcorn salad


1696 people made this

About this recipe: A colourful, spicy, and refreshing bean salad.

Karen Castle

Serves: 8 

  • 1 (400g) tin black beans, rinsed and drained
  • 1 (400g) tin kidney beans, drained
  • 1 (400g) tin cannellini beans, drained and rinsed
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 300g frozen sweetcorn kernels
  • 1 red onion, chopped
  • 125ml olive oil
  • 125ml red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons caster sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 4 tablespoons chopped fresh coriander
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot chilli sauce
  • 1/2 teaspoon chilli powder

Prep:15min  ›  Ready in:15min 

  1. In a large bowl, combine beans, peppers, sweetcorn and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, coriander, cumin and black pepper. Season to taste with hot sauce and chilli powder.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

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Reviews (1)


Was really good, tasty and fresh although think the author has confused some of the quantities for the dressing eg tablespoon(s) instead of teaspoons for salt, pepper, cumin - 19 Jul 2013

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