Fantastic Mexican Corn and Bean Salad (Vegetarian)

Total Time
24hrs
Prep
24 hrs
Cook
0 mins

This recipe makes a large amount but don't worry when you taste this you won't be able to keep your spoon out of the bowl it is *that* delicious! Plan ahead this salad *must* chill for 24 hours before serving. Adjust the Tabasco and all seasonings to taste. This is perfect for a barbecue get together or to take to a potluck!

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Ingredients

Nutrition

Directions

  1. In a bowl whisk together, oil, vinegar, lime juice, sugar, garlic, cumin, chili powder, cilantro, seasoned salt and black pepper until well combined.
  2. Add in Tabasco or hot sauce to taste.
  3. In a large glass bowl toss together all the beans, bell pepper, jalapeno pepper, corn and sliced red onions.
  4. Pour the dressing over the bean mixture; toss to coat the season with white salt and more black pepper if needed.
  5. Cover and chill 24 hours mixing once or twice during chilling time.
  6. Just before serving mix in the grape tomatoes.
Most Helpful

5 5

Perfect salad for a Mexican buffet!

A really delicious salad - thank you! This gets rave reviews from everyone.

5 5

I really love dishes like this! I did tweak a few things- I skipped the garbanzo beans and used orcas instead, and subbed red pepper for the green. This was so easy to make, and the slightly spicy dressing was just perfect. I'll definitely make again!