Best Fantastic Mexican Corn And Bean Salad Vegetarian Recipes

MEXICAN BEAN SALAD

Mexican Bean Salad image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Steps:

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

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

FANTASTIC MEXICAN CORN AND BEAN SALAD (VEGETARIAN)

Fantastic Mexican Corn and Bean Salad (Vegetarian) image

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!

Provided by Kittencalrecipezazz

Categories Beans

Time P1D

Yield 12-15 serving(s)

Number Of Ingredients 19

Ingredients

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)
1/2 cup vegetable oil (or use Canola oil)
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
3 tablespoons white sugar
1/2 teaspoon garlic powder (or to taste or use 1 teaspoon fresh minced garlic)
1 teaspoon cumin
2 teaspoons chili powder
1/4 cup finely chopped cilantro
2 teaspoons seasoning salt (or to taste, or use 1 teaspoon white salt or to taste)
1/2 teaspoon black pepper (or to taste)
Tabasco sauce (to taste, or use cayenne pepper to taste)

Steps:

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

Nutrition Facts : Calories 257.7, Fat 10.3, SaturatedFat 1.4, Sodium 224.1, Carbohydrate 35, Fiber 7.9, Sugar 5.7, Protein 8.6

SKINNY MEXICAN BEAN SALAD WITH CORN

Skinny Mexican Bean Salad with Corn image

Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that's perfectly light. Great for summertime potlucks, picnics, lunch, or a meatless dinner

Provided by Averie Sunshine

Categories 30-Minute Meals

Time 3h5m

Number Of Ingredients 16

Ingredients

one 15.25-ounce can black beans, drained and rinsed (I used no-salt added)
one 15.25-ounce can dark kidney beans, drained and rinsed (I used 50% reduced sodium)
one 15.25-ounce can corn, drained and rinsed (I used no-salt added; fresh or frozen corn may be substituted)
1 cup grape or cherry tomatoes, halved if desired
3/4 cup red bell peppers, diced small
3/4 cup queso fresco, diced small (another cheese may be substituted)
1/2 cup green onions, sliced into thin rounds
1/3 cup fresh cilantro, finely minced, or to taste
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1 to 2 tablespoon agave or honey
1 tablespoon chili powder, or to taste
1 teaspoon cumin, or to taste
3/4 teaspoon kosher salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste

Steps:

To a large bowl, add all ingredients and stir to combine; set aside.
To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine.
Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired.
Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled.

Nutrition Facts : Calories 460 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 15 grams fat, Fiber 14 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1240 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat