Mexican Summer Bean Salad

This is the perfect salad to bring to a potluck or to serve along with barbecued meats. It is easy, nutritious and very tasty.


1 1/2 cup olive oil (EVOO)
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons ground cumin
1-19-oz. can black beans, drained and rinsed
1-19 oz. can red kidney beans, drained and rinsed
1-19oz. can cannellini beans, drained and rinsed
1-15 oz. can corn kernels or better yet the kernels of 2 fresh ears of corn
1 large tomato, seeded and chopped into 1/4-inch pieces
1 green pepper, chopped into 1/4-inch pieces
1 jalapeno pepper, finely chopped
1/2 red onion, finely chopped
1 clove garlic, minced
1 large bunch cilantro, 1-2 cup finely chopped
Salt and coarsely ground black pepper to taste
Hot sauce such as Tilapia to taste


In a two-cup measuring cup whisk together first 4 ingredients. Set aside.
In a large bowl mix together beans, corn, tomato, all the peppers, onion, garlic and cilantro.
Pour dressing over beans.
Add salt, black pepper and hot sauce to taste. Mix well.
Refrigerate for al least 30 minutes before serving.

Brampton Bed and Breakfast Inn 
Danielle Hanscom
Proud to be the Cheseapeake Bay Broad

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