Mexican Spicy Bean Salad Recipes

SPICY BLACK BEAN SALAD

Great with tortilla chips. Serve chilled.

Provided by Kelly Michael Hammer

Categories Salad Beans Black Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

Spicy Black Bean Salad image

Steps:

Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 25.3 g, Fat 11.6 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 805.2 mg, Sugar 2.5 g

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 red onion, diced
¾ cup salsa, or as desired
½ cup olive oil
½ cup chopped fresh cilantro
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 ½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper

MEXICAN BEAN SALAD

This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. I think the Sun Vista brand of beans has the best flavor for this recipe. Passive cooking time is chill time.

Provided by puppitypup

Categories Black Beans

Time 2h

Yield 24 , 24 serving(s)

Number Of Ingredients 19

Mexican Bean Salad image

Steps:

Drain and rinse beans.
Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
In a small bowl, whisk together remaining ingredients except for the chili powder.
Pour dressing over beans and mix well.
Sprinkle a dash of chili powder over the top of the salad.
Cover and chill thoroughly.
Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
(Don't add the avocado until right before serving.).

Ingredients

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can garbanzo beans
1 red onion, chopped
1 red pepper, chopped
1/4 cup chopped fresh cilantro (1 T if dried)
1 (10 ounce) package frozen corn
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed garlic
2 tablespoons sugar
1 tablespoon kosher salt (less if regular table salt)
1 teaspoon cumin
1 teaspoon fresh ground pepper
1 dash Tabasco sauce
2 dashes chili powder
1 avocado, diced

MEXICAN RICE & BEAN SALAD

This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch

Provided by Good Food team

Categories Lunch, Main course

Time 35m

Number Of Ingredients 8

Mexican rice & bean salad image

Steps:

Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein

Ingredients

175g/6oz basmati and wild rice
400g can mixed bean salad , drained and rinsed
bunch spring onions , chopped
1 red pepper , deseeded and chopped
1 avocado , chopped
juice 1 lime , plus wedges to serve
1 tbsp Cajun spice mix
small bunch coriander , chopped

MEXICAN BEAN SALAD

Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick

Provided by Good Food team

Categories Buffet, Dinner, Main course, Side dish, Snack, Starter, Supper

Time 20m

Number Of Ingredients 9

Mexican bean salad image

Steps:

Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.

Nutrition Facts : Calories 430 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.61 milligram of sodium

Ingredients

4 eggs
2 avocados , peeled and stoned
2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
small red onion , finely sliced
large bunch coriander , leaves only, roughly chopped
250g punnet cherry tomato , halved
bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
1 red chilli , deseeded and finely sliced
½ tsp cumin

BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH

A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.

Provided by Jb Tyler

Categories Vegetable

Time 25m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 13

Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish image

Steps:

Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

Ingredients

2 (15 ounce) cans rinsed & drained black beans
3 ears corn on the cob
3 -4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 chopped red pepper
2 chopped and seeded tomatoes
3 minced jalapeno peppers, seeds removed
1 chopped purple onion, small
1 chopped peeled seeded avocado
1/4 cup chopped fresh cilantro

SPICY BEAN SALAD

A delicious mixture of beans and spices that adds a zing to meals. It takes just minutes to prepare. Great for anything from dinner parties to eating outdoors

Provided by JoyfulCook

Categories Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Spicy Bean Salad image

Steps:

Drain all the beans well.
In a bowl place the sesame oil and garlic, mix well. Add the onion, stir.
Sprinkle in the coriander, chili, cumin, black pepper and salt and stir.
Mix with the beans, sprinkle over the lemon juice and garnish with coriander leaves.
Serve at room temperature.

Nutrition Facts : Calories 218.6, Fat 4, SaturatedFat 0.6, Sodium 982, Carbohydrate 38, Fiber 9.3, Sugar 2, Protein 10.4

Ingredients

1 (14 ounce) can black-eyed peas
1 (14 ounce) can chickpeas
1 (14 ounce) can kidney beans
1/2 teaspoon garlic, crushed
1 tablespoon sesame seed oil
1 onion, small dice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon pepper, black coarse
1/4 teaspoon ground red chili pepper
1 teaspoon salt
1 lemon
2 tablespoons coriander leaves, chopped

SPICY BEAN SALAD

Make and share this Spicy Bean Salad recipe from Food.com.

Provided by mandabears

Categories Black Beans

Time 15m

Yield 10 serving(s)

Number Of Ingredients 13

Spicy Bean Salad image

Steps:

In a bowl, not metal, mix beans, celery, onion, tomato and corn.
In a small bowl, combine dressing ingredients, mix well.
Pour over bean mixture and toss to coat.
Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 228.4, Fat 6.6, SaturatedFat 0.9, Sodium 264.1, Carbohydrate 34.6, Fiber 9.3, Sugar 1.8, Protein 10

Ingredients

1 (15 1/2 ounce) can red kidney beans, drained and rinsed
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 1/2 ounce) can chickpeas, drained and rinsed
2 stalks celery, diced
1 medium red onion, minced
1 medium tomatoes, diced
1 cup frozen corn, thawed
3/4 cup salsa, i use thick and chunky medium
1/4 cup olive oil or 1/4 cup canola oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt (optional)
1/2 teaspoon ground cumin

MEXICAN TUNA & BEAN SALAD

This no-cook spicy salad is perfect for a supper in a flash

Provided by Good Food team

Categories Lunch, Supper

Time 10m

Number Of Ingredients 8

Mexican tuna & bean salad image

Steps:

Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.

Nutrition Facts : Calories 820 calories, Fat 32 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 15 grams sugar, Fiber 15 grams fiber, Protein 55 grams protein, Sodium 3.18 milligram of sodium

Ingredients

2large pitta breads
400g can mixed beans , drained and rinsed
1 avocado , sliced or chopped
4large tomatoes , deseeded and chopped
½ bunch spring onions , sliced
1 red chilli , chopped
400g can tuna in water, drained
3 tbsp French dressing , homemade or bought

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