#RECIPE FOR BEAN SALAD HOW TO#

Bowl How to Make Ahead, Store, and Reheat You can enjoy it by itself as a side salad or as a chunky dip.ĭon’t forget the tortillas and other dippers if you go that route. Serve and enjoy! Remove the salad from the fridge and serve it cold. Pop it in the fridge for about an hour.Ħ. Toss and stir everything, and be sure it’s all well-coated. Then, mix in the cilantro and all of the seasonings. Start by adding all the liquid dressing ingredients first. You do this by combining the beans, peppers, corn, and onions.ģ. Once everything is prepped and ready, make the salad. Instead, simply ensure it’s fully thawed before making the salad.Ģ. If you use frozen corn, you won’t need to cook it. Then, drain and rinse the beans and chop the peppers and onions. Before you get started, take out everything you’ll need. Gather the ingredients and prepare the veggies. Making this salad is one of the easiest things you’ll ever do in the kitchen.

See? It doesn’t look so bad when you put it like that, does it? How to Make the Best Bean Salad It’s also pretty tangy, so keep that in mind if you add extra. Remember, though, that hot sauce adds more than heat.

You can go heavier or lighter on these ingredients to suit your tastes. Finally, you end with a dash of hot sauce and a bit of chili powder. Don’t leave out the sugar, either! It works with the corn to add a bit more sweetness to the overall dish. But you won’t stop there! You also need some crushed garlic, sugar, and cumin. For seasonings, you use salt and black pepper, of course. I typically use a little more than the recipe requires just because I love it. That’s where all the fresh, earthy flavor comes from, and this recipe isn’t the same without it. No Mexican recipe is complete without cilantro. Don’t worry, though the seasonings will help tame it. As you can guess, this part of the dressing is tart and tangy. Use freshly squeezed juices for the brightest and best flavor. These include red wine vinegar, olive oil, and lemon and lime juices. You need several liquid ingredients for the dressing.

The liquid ingredients for the dressing.

Finally, the onions and peppers add the perfect amount of crunch. They’re also where most of the color comes from: yellow, green, red, and purple. The veggies give the dressing the perfect balance of sweetness and savoriness.

Extra veggies include red and green bell peppers, red onions, and frozen corn kernels. They add plenty of protein, fiber, and flavor. You use black beans, kidney beans, and cannellini beans for this recipe. You just can’t have a bean salad without the beans. Beans are a staple of any bean salad, whether it’s Mexican bean salad or three-bean salad. The handful of simple steps also makes up for the lengthy ingredients list. Fortunately, though, everything is inexpensive and easy to find. The ingredients list for this recipe is a little long. If you go easy on the hot sauce and chili powder, it won’t be too hot or spicy for them.ĭespite all its fiesta flavor, heat-wise, it’s really pretty mild. It’s perfect for anyone looking for something cool, quick, and easy that the whole family will love.Īnd don’t worry about the kiddos who try it. Many of them are probably in your spice rack right now. It requires several ingredients, but they aren’t challenging to find. Of course, that also means you can whip it up in no time. There isn’t so much as a microwave involved in this recipe. If you can chop veggies, open cans, and mix things, you’re all set. Those are the four words that best describe this fantastic recipe.Īnd the best part about it? It doesn’t require any actual cooking. So grab the beans and veggies, and let’s dig in! Mexican Bean Salad Trust me, this Mexican bean salad will certainly awaken all the senses, and it will deliver lots of robust flavor in every bite. It’s the ideal Mexican appetizer for your next party or backyard BBQ.

Recipe for bean salad