Southwest Bean Salad | Outdoor Channel
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Southwest Bean Salad

This salad works great with tortilla chips, or add it to a burrito or over Mexican rice

(Photo courtesy of (Photo courtesy of

By: Raschell Rule,

This recipe will rock your world. Just hand me some tortilla chips and I'm ready to go. It’s great with Mexican, grilling out and all by itself. Fresh is best and this is it.


  • 1 can black beans
  • 1 can dark kidney beans
  • 1 tomato, seeded and chopped
  • 1 avocado, chopped
  • 1 frozen bag sweet corn
  • 1 red onion, chopped
  • small cucumber, seeded and chopped (optional)

Dressing Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 TBS fresh lemon juice
  • 2 TBS fresh lime juice
  • 2 TBS granulated sugar
  • 1 TBS kosher salt
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • hot sauce, to garnish


Mix the beans and vegetables together in a large bowl. Mix the dressing ingredients together and pour over salad. Chill for a few hours before serving and serve with hot sauce and tortilla chips.

For more bean salad recipes, please visit

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