Mexican Bean Salad


Kidney beans, black beans, corn, bell peppers, tomatoes, onions are combined with a chili powder dressing to give a Mexican flavor to this salad.



  • 1 ½ c. grape tomatoes, halved
  • ¼ c. fresh cilantro, chopped
  • 8 medium green onions, sliced
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 (11-oz) can whole kernel sweet corn, not-salted, drained
  • 1 (15-oz) can drained and rinsed dark red kidney beans
  • 2 (15-oz) cans black beans, drained, rinsed


  • 1 Tbsp. chili powder
  • 3 Tbsp. canola oil
  • 3 Tbsp. cider vinegar or white wine vinegar
  • ¼ tsp. pepper
  • ½ tsp. salt


  1. Mix together all the salad ingredients in a bowl.
  2. Mix together the dressing ingredients in a separate bowl, whisking with a wire whisk until well blended.
  3. Toss together the salad and dressing. Cover and chill for about 4 hours to blend the flavors.