Wednesday, October 7, 2015

Tex Mex Bean Salad

This simple bean salad is quick and easy to make and super yummy.  I don't like bean salads in an oily vinaigrette, for some reason, which is why I rarely would get it from a grocery store or restaurant.  But you already know I'm not a big oil fan.  I would much rather get my healthy fats from whole foods that add a lot more flavour, like nuts or avocado.  In this case, you could definitely add diced avocado, but I didn't since this was for a dinner at my in-laws and most of Adam's family hates avocado.  I also kept it mild because they don't like spicy food, but you could definitely add some kick with a jalapeno pepper, if you want.  Honestly, I think beans are one of the most underrated healthy foods. This is also an inexpensive dish too, and a generous amount so its perfect for a pot-luck or party.

Tex Mex Bean Salad

2 cans red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 cups frozen corn, thawed
1/4 cup cider vinegar
2 red bell peppers, diced
1 tbsp. chili powder, mild
1 tsp ground cumin
1/2 tsp salt

Toss ingredients together in large serving bowl.  Keep refrigerated for up to 5 days.

This was shared with Urban Naturale's Plant-Based Pot-Luck Party and Vegetarian Mamma's Gluten-Free Friday.


  1. Who can resist these delectable ingredients? There is something so satisfying about the taste of beans, corn and peppers! Thanks for sharing your healthy and
    delicious Tex Mex Bean Salad with us on the Plant-based Potluck Party. I'm pinning and sharing.