Mexican bean, pepper and sweetcorn salad

    15 min

    A colourful, spicy, and refreshing bean salad.

    1802 people made this

    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 in English (1710)


    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


    I followed this recipe almost exactly (something new for me) and it was ... wow ... incredible. I served it at a party, and got rave reviews -- two people even asked for the recipe! Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. The end result was probably close to 2 tbl. I also added a bit of lemon and lime zest to the dressing. Warning: I think this recipe ends up closer to 10 servings. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn't adequate. By the way, this is even better after a few days, when the flavors have time to fully meld. I usually make this at least two days ahead of time.  -  18 Jun 2004  (Review from Allrecipes US | Canada)


    The best bean salad I have made. I halved the oil, vinegar and sugar. Thank goodness I read the post. This amount suited the recipe just fine. Thanks  -  15 Aug 2005  (Review from Allrecipes US | Canada)