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Colorful Bean Salad

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


  • 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.
Nutrition Facts
3/4 cup: 226 calories, 7g fat (1g saturated fat), 0 cholesterol, 641mg sodium, 32g carbohydrate (5g sugars, 8g fiber), 10g protein.

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Average Rating:
  • alfoa
    Jun 9, 2017

    It DOES get better the longer its in the fridge. Yum.

  • neko4474
    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!

  • christianna79
    May 25, 2014

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

  • juliecooks4u
    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!