“Mexican” Salad with Beans and Corn

Kateryna Bondar
"Mexican" Salad with Beans and Corn"Mexican" Salad with Beans and Corn
Cuisine
Course
Serves 6 people
Prep time
20m

This bright salad rests on two kinds of beans and sweet corn, with three colors of bell pepper turning an ordinary bowl almost festive. The trick is reaching for red beans packed in chili sauce: they bring warm spice to the dish straight from the can, so there’s no need to fuss over a separate dressing.

Think of it as a home-cook shortcut on Tex-Mex party food. The whole appeal is speed – open the cans, chop the fresh vegetables, toss, and you’re done.

Ways to make it your own

  • Pick your cucumber by mood: a pickled one (dill pickle style) adds savory bite, a fresh one keeps its crunch, a marinated one brings tang.
  • If the beans are already in chili sauce, skip the vinegar so the salad doesn’t turn too sharp.
  • For something heartier, serve with tortilla chips or roll it into a flour tortilla; a handful of cilantro or a little jalapeño pushes it toward the real thing.

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Ingredients

  • 3 Pieces
    bell peppers (red, yellow, green)
  • 1 Piece
    red beans in chili sauce (or in tomato sauce)
  • 1 Piece
    white beans in their own liquid
  • 1 Piece
    corn (or a corn-and-pea vegetable mix)
  • 1 Piece
    yellow onion (green onion also works)
  • 1 Piece
    pickled cucumber (or fresh or marinated)
  • 2 Pieces
    tomatoes
  • 1 Tablespoon
    vinegar
  • salt to taste
  • pepper to taste
  • vegetable oil

Instructions

  1. Finely chop the pepper, onion, and tomatoes.

  2. Drain the excess liquid from the beans and corn.

  3. Combine the chopped vegetables with the beans, corn, and diced cucumber.

  4. Dress with vegetable oil and vinegar, then season with salt and pepper. If you prefer, you can leave out the vinegar.

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