Saturday, March 3, 2012

Mexican Bean Salad…or Dip



After 14 inches of snow fell last night, I decided that it was the perfect time to make on of our favorite summer recipes. Yeah…I said summer. I was hoping to forget that Mother Nature decided to spread (dump) a little wintry magic all over the north.

This post is very heavy on the pictures. My sweet husband was gracious enough to offer to take pictures of me preparing this dish. He did an excellent job, and was tremendously patient through the whole process. Like I said…sweet man! So, I will spare you a lengthy description, as it is pretty self explanatory.


I found this Mexican Bean Salad recipe on a few years ago, and tweaked it to suit our tastes. I always get requests for the recipe when I bring it to a party or potluck. We like to use it as a dip for tortilla chips, but it is certainly yummy as a stand alone salad.


Mexican Bean Salad

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

2 cups frozen corn kernels

1 red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

1 tablespoon  sea salt

2 cloves crushed garlic

1/2 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1/2 teaspoon chili powder

1 dash hot pepper sauce



First, drain and rinse all of the beans.

mexican salad 1




mexican salad 2



I used corn that we had frozen from our garden.



mexican salad 3




mexican salad 4



Gorgeous organic bell peppers!



mexican salad 5




mexican salad 6




mexican salad 7





mexican salad 10




mexican salad 11




mexican salad 12




mexican salad 14




mexican salad 15




mexican salad 16



Now for the dressing.







mexican salad 18


So…I do not own a juicer of any sort, and these limes were way tough to squeeze. Can you see my ugly toes digging into the floor…haha! That was how hard I was trying!


mexican salad 19



Two hands…nada!




mexican salad 20




Enter:  My hero…and lime squeezer extraordinaire.




mexican salad 21



I ran out of sea salt and had to use kosher.



mexican salad 22




mexican salad 23




mexican salad 25



Using my favorite measuring tool.



mexican salad 26




mexican salad 27



mexican salas 28



Give everything a little toss.




mexican salad 29



I could not find organic cilantro ANYWHERE in Petoskey. So, since cilantro is at the top of the Dirty Dozen list, I chose to spray it down with my Basic H. I usually do not buy anything on that list of offenders, unless it is organic. But sometimes it isn’t possible. Especially in the dead of winter.


mexican salad 30



Rinse the cilantro VERY well!



mexican salad 36



The finished product!




mexican salad 35






mexican salad 33




We ate it on chicken tacos this evening. Yum.



mexican salad 31



Definitely give this one a try! It is packed with nutrients, fiber and antioxidants galore! Your body (and tummy) will thank you.





  1. That looks delicious Jessie, by the way I am loving the new look:)

  2. I may have missed it but do you serve it hot or cold? Or both;)

  3. Love this recipe but what is your Basic H? Thanks for sharing your talents. Dory

    1. Thank you for reading !! Basic H is a cleaning solution from Shaklee, that is natural. I also use a mixture of baking soda, lemon juice and water, if I am out of Basic H :)


Exploring the Upper Peninsula...and a Few Yummies

I am going to make this short...because I am desperately trying to be more intentional with my time.  Spending less of it on my phone or com...