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Summer Mexican Bean Salad


The flowers are blooming, the sun is out, and the birds are chirping – all signs that summer is finally here!  This summer Mexican bean salad is the perfect side dish for backyard BBQs and picnics alike. The Wild Mushroom salt has a nice earthy flavor and adds depth to this delicious dish. This colorful and tangy twist on a classic will be the highlight of the party, watch as all your friends come back for seconds and thirds!


  • One large bowl
  • One small bowl
  • Mixing spoon
  • Small wisk



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 (15 ounce) can whole kernel corn
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 red onion, chopped


  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon Beyond The Shaker Wild Mushroom salt
  • 2 tablespoons white sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 3 cloves crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash of your favorite hot pepper sauce
  • 1/2 teaspoon chili powder



  1. In the large bowl, combine beans, corn, bell peppers, and red onion.
  2. In the small bowl, whisk together the dressing ingredients: olive oil, red wine vinegar, salt, lime juice, lemon juice, sugar, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Wisk thoroughly.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.



This summer mexican bean salad is best served cold.  It can be eaten as a side dish, but it also makes a great dip with tortilla chips.  Want to take it up a notch?  Add a little lemon or lime zest to make it really zing!  You can also serve it in a large mason jar – all the vibrant colors and layers will show through and make a tantalizing presentation.  Tip: you can use the dressing recipe on salads and it makes a great chicken marinade as well.


Submitted by Chloe Knox