Potluck Mexican Bean Salad
Created by Puppitypup on October 20, 2014
- Servings: 24
- Prep Time: 10m
- Cook Time: 0m
- Recipe #14884
Ingredients
- SALAD
- 1 can (15 ounce) black beans
- 1 can (15 ounce) pinto beans
- 1 can (15 ounce) garbanzo beans
- 1 red onion, chopped
- 1 orange bell pepper, chopped
- 1 to 2 stalks celery, diced
- 1/4 cup chopped fresh cilantro
- 1 (10 ounce) package frozen corn
- DRESSING
- 1/2 cup oil (olive oil)
- 1 to 2 cloves garlic, crushed
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt (less if regular)
- 1 teaspoon cumin
- 1 teaspoon fresh ground pepper
- 1 dash Tabasco sauce
- Garnish
- 1/8 teaspoon chili powder
- Serve on the Side:
- 2 avocados, sliced
How to Make
-
Step 1: Drain and rinse beans. Mix dressing together in a small bowl and pour over salad ingredients in a very large bowl. Stir well, cover and chill overnight if possible.
How to Make
-
Step 2: Before serving, toss salad again and sprinkle with chili powder. Serve avocado on the side rather than mixing in, the salad leftovers keep well if there is no avocado in it.