Colorful Bean Salad Recipe
Colorful Bean Salad Recipe photo by Taste of Home

Colorful Bean Salad Recipe

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My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.—Beth Brown, Naples, Florida
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving (3/4 cup) equals 226 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 641 mg sodium, 32 g carbohydrate, 8 g fiber, 10 g protein.


  1. 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

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Reviewed May. 25, 2014

"Love this salad. my husband asks for it often and it is very simple."

Reviewed Jan. 17, 2011

"This was so simple, healthy and delicious. Fantastic alone, my kids loved it with chips too. It will definitely become a regular go to side dish from now on. LOVED it!"

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