Mexican Spicy Bean Salad Recipes

SPICY BLACK BEAN SALAD

Steps:

• Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

MEXICAN BEAN SALAD

Steps:

• Drain and rinse beans.
• Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
• In a small bowl, whisk together remaining ingredients except for the chili powder.
• Pour dressing over beans and mix well.
• Sprinkle a dash of chili powder over the top of the salad.
• Cover and chill thoroughly.
• Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
• (Don't add the avocado until right before serving.).

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

SPICY BEAN SALAD

Steps:

• In a bowl, not metal, mix beans, celery, onion, tomato and corn.
• In a small bowl, combine dressing ingredients, mix well.
• Pour over bean mixture and toss to coat.
• Cover and refrigerate for at least 2 hours.

SPICY BEAN SALAD

Steps:

• Drain all the beans well.
• In a bowl place the sesame oil and garlic, mix well. Add the onion, stir.
• Sprinkle in the coriander, chili, cumin, black pepper and salt and stir.
• Mix with the beans, sprinkle over the lemon juice and garnish with coriander leaves.
• Serve at room temperature.