For a richer flavor, toast the cumin seeds in a dry pan for a minute or two before grinding. Adjust the amount of chili powder to your preferred level of spiciness. Freshly squeezed lime juice is highly recommended for the best flavor. This salad is best served cold, allowing the flavors to meld together beautifully. Make it ahead of time for even better results!
Bean Salad
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS231
A vibrant medley of beans and corn, kissed with smoky spices and a touch of lime, this salad is delicious on its own, or spooned atop crispy tostadas for a Tex-Mex fiesta.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Fiber13 g
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Protein12 g
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Saturated Fat1 g
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Sodium755 mg
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Sugar2 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Rinse and drain all beans thoroughly using a colander. (5 minutes)
02 Step
Recipe View 2 mins In a large mixing bowl, combine the rinsed beans and thawed corn kernels. (2 minutes)
03 Step
Recipe View 3 mins Drizzle with vegetable oil, then add cumin, chili powder, lime juice, and salsa. (3 minutes)
04 Step
Recipe View 2 mins Gently toss all ingredients together until well combined and coated with the spices and salsa. (2 minutes)
05 Step
Recipe View 30 mins Sprinkle with parsley (or cilantro). Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. (30+ minutes)
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Doyle Moore
May 14, 2025This salad is a crowd-pleaser! I brought it to a potluck and it was gone in minutes.
Kendall Turner
Nov 30, 2024I love the versatility of this recipe. I've used it as a salad, a dip with tortilla chips, and even as a filling for tacos.
Jasmin Durgan
Jun 20, 2024Easy to make and so flavorful! I will definitely make this again.
Grady Greenfelder
Nov 17, 2023The combination of spices is perfect. It's not too spicy, but it has a nice kick.