- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1/4 cup thinly sliced green onions
- In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Colorful Bean Salad in Country Woman May/June 2002, p39
Reviews for Colorful Bean Salad
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Reviewed Aug. 11, 2016
"This is an absolute delicious salad and great for those hot summer days when you don't want something heavy. This is great because it can be served cold, too!"
Reviewed May. 25, 2014
"Love this salad. my husband asks for it often and it is very simple."