Mexican bean salad

Since the prospect of turning on the oven in this heat is far from appealing, I’ve been making a lot of sandwiches and salads lately. This bean salad is pretty much chilli without the tomato sauce. Had I gotten around to planting my annual herb garden I also would have added some freshly chopped cilantro. Oh well, there’s always next summer for planting!

1 red pepper chopped
1 green pepper chopped
3 green onions chopped
1 can of kidney beans (540 ml)
1 can of corn (340 ml)
1 can of black beans (540 ml)
1 tbsp oregano
1 tbsp cumin
1 tbsp chili powder
1 tsp cayenne powder
Salt and pepper to taste
4 tbsp olive oil
Juice of 3 limes
1 tbsp of white wine vinegar
2 cloves of crushed garlic

Mix all the ingredients and serve – 15 minutes start to finish. Now how lovely is that?




  1. Looks delicious!! I love that kind of salad. Colorful…and good for you 🙂 I make a really good salsa with pretty much the same ingredients minus the kidney beans, oregano, and vinegar. Add chopped tomatoes, lots of cilantro, and ranch dressing. The ranch dressing sounds weird.. but its a crowd pleaser ever time! It gets better if it sits overnight at least too and lets all the ingredients fuse together. I’ll post the recipe sometime.

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