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Colorful Bean Salad Recipe

Colorful Bean Salad Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Colorful Bean Salad

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alfoa User ID: 2078080 267810
Reviewed Jun. 9, 2017

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

neko4474 User ID: 7103908 252526
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!"

christianna79 User ID: 4365936 60673
Reviewed May. 25, 2014

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

juliecooks4u User ID: 1585693 60599
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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