Naina Singhania

Mexican Bean Salad

Makes- 4 Cups


  • 1 cup black eyed beans, soaked and boiled
  • 1 cup kidney beans, soaked and boiled
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • ½ cup steamed corn kernels
  • 1 red onion, chopped
  • For the Dressing
  • 1 table spoon olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 2 tablespoon fresh cilantro, chopped
  • ½ tablespoon ground cumin
  • ½ tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • ½ teaspoon chili powder


  • In a large bowl, combine beans, bell peppers, corn, and red onion.
  • In a small bowl, whisk together all the ingredients for the dressing. Season to taste with hot sauce and chili powder.
  • Pour the dressing over vegetables as per the requirement; mix well. Chill thoroughly, and serve cold.

Note: You can use the above dressing for various salads.

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