Southwestern Bean Salad is one of those side dishes you might find in a church cookbook. No wonder it’s popular. When you marinate beans and corn in a sweet and sour dressing then add South of the Border seasonings like cumin and cayenne, you’re sure to have a hit on your hands. It can be eaten with chips, too. What’s not to like?

large photo of southwestern bean salad with text

Serve Southwestern Bean Salad at your next BBQ or Tailgate

Don’t you love the change in the weather? The days are getting longer and soon it will be time for cookouts and barbecues. This salad is perfect to share with friends, and it travels well, too. Bean lovers will appreciate the plant based protein and everyone can feel good about piling it on their plate. It could even be served with lettuce wraps.

I got the recipe from my sister who had written it on a recipe card some years ago. The original recipe calls for One Pound Cans. Do they even exist anymore? Use whatever the standard size can is and adjust the seasonings as needed. It will turn out fine.

Southwestern Bean Salad

Sweet and Tangy with a hint of Southwestern spices, this salad will be a hit anytime. You will impress your friend if you bring it to the next BBQ.

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Prep Time: 15

Refrigerate: 8

Total Time: 8 15

Course: Salad

Cuisine: Southwestern

Servings: or more

Ingredients

For the salad

1 can black beans or 2 cups cooked
1 can pinto beans or 2 cups cooked
1 can Corn, Peppers and Onions (like Mexicorn) about 2 cups combined
3/4 cup tomato based chunky salsa choose your preferred heat level

For the dressing

3/4 cup sugar
3/4 cup apple cider or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon garlic powder
3/4 teaspoon ground cumin
1/4 teaspoon cayenne powder (depending on the heat of the salsa)

For garnish

2 tablespoons olive oil
1/2 cup chopped cilantro or parsley

Instructions

Make the dressing

Combine the dressing ingredients in a small bowl and whisk to combine

Assemble the Salad

Drain and rinse the beans, put into a large bowl
Drain the corn and add to the bowl
Drain the salsa (just get rid of as much excess liquid as possible) and add to the rest.
Pour the dressing over top and gently stir to combine. Cover and refrigerate for 8 hours or overnight.
Before serving, drain off as much of the dressing as you can and stir in the olive oil. Garnish with chopped cilantro or parsley.
Serve with sturdy chips

Notes

The sugar can be reduced to 1/2 cup but remember you want the sweet and sour tang and that most of the dressing will be poured off.

My sister always makes this with a chunky tomato salsa from a jar so that’s how I do it, too.

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Southwestern Bean Salad is better than my Mom’s Three Bean Salad

My mother loved to eat Three Bean Salad with kidney beans, wax beans and green beans. The sweet and sour taste of Southwestern Bean Salad always reminds of me of the jar she kept in the fridge. The wax beans were the turn offs in Mom’s salad, to be honest. I don’t miss them at all.

More Tailgate Favorites:

Southwestern Tabbouleh

This version will serve 6 people, but you can reduce or double the salad to serve as many as you like. You’ll want about 3 cups of chopped veggies and/or beans if you decide to use something different.

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