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Southwestern Bean and Corn Salad

Southwestern Bean and Corn Salad

This is a nice salad to take on a picnic, cook-out or potluck supper. The flavors combine so well!

Makes 9-10 cups.


  • 1 (15 oz) can kidney beans
  • 1 (15 oz) can pinto beans
  • 1 (15 oz) can black beans
  • 1 (15 oz) can whole kernel corn
  • 1 c finely chopped green bell pepper
  • 1 c finely chopped orange or red bell pepper
  • 3 medium Roma tomatoes, finely chopped
  • 6 Tbsp seasoned rice vinegar
  • 4 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp chili powder
  • 3 Tbsp cilantro, minced
  • 1 jalapeño pepper, seeded, minced


  1. Rinse and drain the beans well. Place in a large bowl.
  2. Add drained corn, green and orange bell peppers, and tomatoes. Toss together.
  3. In a small bowl, whisk together the vinegar, olive oil, garlic, chili powder, cilantro and jalapeño pepper. Pour over the salad
  4. Toss to coat everything. Cover and chill until served.

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