Mexican Bean Salad-Super Yummy!

summer food
This salad is delicious!

One of the things I miss about home the most is Mexican food: nachos, burritos, enchiladas, tostadas and really good margaritas. I try to make a reasonable facsimile of these dishes here in Israel, but they don’t always end up tasting authentic. This salad fits into my organic/vegetarian criterian and even my kids will eat it; I’ll have to say that it was really good, a little spicy and choked full of many different complimentary flavors. Make sure to have something ready to drink, as this salad can be  really spicy if you add enough hot pepper sauce to the dressing and the dressing makes the salad. As a meal in itself or a side dish, this fast, easy and delicious dish is worth trying!

Mexican Bean Salad Recipe:

1 can (15 oz.) of each of the following beans: black, kidney, cannellini (rinse the beans)
1 can (or frozen) corn kernels
1 red onion-chopped
5 scallions-chopped
1/4 c. chopped fresh cilantro
1 red bell pepper-chopped
1 green bell pepper-chopped

Mix all the beans, vegetables and cilantro together.

Mexican Bean Salad Dressing:

1/2 cup olive oil
1/2 cup red wine vinegar
2 Tablespoons fresh lime juice
1 Tablespoon lemon juice
1 Tablespoon sugar
1 Tablespoon salt
2 cloves crushed garlic
1/2 Tablespoon ground cumin
1/2 Tablespoon ground black pepper
Hot pepper sauce to taste
1/2 teaspoon chipotle chili powder

Whisk together the olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin black pepper, hot sauce and chili powder. Pour over beans and vegetables and mix well.  Bon Appetit!

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