Mexican Bean Salad

//Mexican Bean Salad

Mexican Bean Salad

Prep Time: 15 min | Total Time: 15 min | Servings: 10

I like to mix it up with salads that are not greens-based just for variety. This one is fun and different!


  • 1 (15 ounce) can black beans, rinsed & drained
  • 1 (15 oz) can kidney beans, drained
  • 1 green bell pepper, chopped
  • 1 (10 oz) package of frozen corn
  • One rib chopped celery
  • 1/2 red onion, chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • Handful of black olives
  • 1 tbsp coconut palm sugar
  • 2 tbsp fresh lime juice
  • 1 tbsp salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tbsp ground cumin
  • 1/2 tbsp pepper
  • 1 dash hot pepper sauce
  • 1/2 tsp chili powder


  1. Boil the corn in water seasoned with your favorite spices (I used Cajun)
  2. Combine beans, bell peppers, frozen corn and red onion in bowl
  3. In a separate bowl, whisk together the oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and pepper.
  4. Season to taste with hot sauce and chili powder
  5. Pour dressing over vegetables and mix well.

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By |2017-05-30T07:33:12-07:00November 14th, 2016|Categories: Recipes|Comments Off on Mexican Bean Salad

About the Author:

Dr. Lauren Deville is board-certified to practice medicine in the State of Arizona. She received her NMD from Southwest College of Naturopathic Medicine in Tempe, AZ, and she holds a BS in Biochemistry and Molecular Biophysics from the University of Arizona, with minors in Spanish and Creative Writing. She also writes fiction under a pen name in her spare time. Visit her author website at