Mexican Bean Salad


  • 1x can of mixed beans – e.g. 3 bean mix
  • 1 red capsicum, finely diced
  • 1 cucumber finely diced
  • 1 can corn kernels, drained
  • 1 cup of tomatoes – any variety, chopped
  • Small amount of sliced red onion, spring onion or chives to taste


  • A splash of olive oil and lemon juice or balsamic vinegar.
  • Optional extras: finely chopped avocado or coriander leaves,


  1. Rinse the beans under water and drain. Drain corn kernels.
  2. Finely dice the cucumber, onion and capsicum.
  3. In a salad bowl, mix beans, corn onion, cucumber, tomatoes and capsicum.
  4. Pour over dressing and serve as a quick meal or side salad,


  • You can also use a squeeze of orange juice in place of vinegar or lemon juice.
  • This recipe can be ‘scaled up’ for a colourful side dish at larger events.