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    You are in: Home / Mexican / Fantastic Mexican Corn and Bean Salad (Vegetarian) Recipe
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    Fantastic Mexican Corn and Bean Salad (Vegetarian)

    Fantastic Mexican Corn and Bean Salad (Vegetarian). Photo by IngridH

    1/1 Photo of Fantastic Mexican Corn and Bean Salad (Vegetarian)

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs

    24 hrs

    0 mins

    Kittencalskitchen's Note:

    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:

    Servings:

    Units: US | Metric

    • 1 (15 ounce) can garbanzo beans (rinsed and drained, you can use 2 cans if desired)
    • 1 (15 ounce) can red kidney beans (rinsed and drained)
    • 1 (15 ounce) can black beans (rinsed and drained)
    • 1 green bell pepper, seeded and chopped
    • 1 small jalapeno pepper (seeded and finely chopped) (optional)
    • 1 (15 ounce) can corn niblets, drained (can use two cans)
    • 1 red onion, sliced
    • 2 cups grape tomatoes (or to taste, added in just before serving)

    DRESSING

    Directions:

    1. 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. 2
      Add in Tabasco or hot sauce to taste.
    3. 3
      In a large glass bowl toss together all the beans, bell pepper, jalapeno pepper, corn and sliced red onions.
    4. 4
      Pour the dressing over the bean mixture; toss to coat the season with white salt and more black pepper if needed.
    5. 5
      Cover and chill 24 hours mixing once or twice during chilling time.
    6. 6
      Just before serving mix in the grape tomatoes.

    Ratings & Reviews:

    • on September 07, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2011

      55

      Wow! This is so good. I made as directed except left out the green pepper since we don't care for it. I also cut the dressing amount in half just to make it healthier and it was plenty. My whole family loved it and I'm sure I will make again. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2011

      55

      VERY tasty! The seasonings in the dressing definitely give it an addicting, "have to have one more spoonful" taste!! Will make again & again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Fantastic Mexican Corn and Bean Salad (Vegetarian)

    Serving Size: 1 (162 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 257.6
     
    Calories from Fat 92
    36%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 224.0 mg
    9%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 7.9 g
    31%
    Sugars 5.7 g
    22%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    seasoning salt

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