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Salad recipes

from the Bean Salads, Mexican collections

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7 SALAD recipes

Southwestern Rice & Bean Salad
Southwestern Rice & Bean Salad

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

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Chili Bean Salad

A tangy kidney bean salad dressed in spiced non-fat yogurt with chili powder, cumin, and oregano. No cooking required. Serve over lettuce with cornbread for an easy Mexican-inspired lunch.

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Spicy Mexican Bean Salad

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

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Caribbean Shrimp & Black Bean Salad

Caribbean shrimp and black bean salad tossed in a salsa-honey vinaigrette with celery, red onion, and cilantro. A no-cook, make-ahead summer salad ready after a two-hour chill to let the flavors marry.

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Black Bean, Roasted Pepper & Corn Salad

Black bean, roasted pepper, and corn salad tossed with roasted garlic, cilantro, and a triple-citrus dressing of lemon, lime, and orange juice. Vegan, high-fibre, makes ahead overnight.

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Ensalada Guanajuato (Five Bean Salad Guanajuato Style)

A vibrant, protein-packed five bean salad inspired by Guanajuato, Mexico. This dish combines pinto, black, garbanzo, green, and wax beans with a tangy vinaigrette, fresh vegetables, and a creamy finish. Perfect for potlucks or as a refreshing side dish.

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Spicy Corn & Black Bean Salad with Mushroom & Cucumber

Spicy Corn and Black Bean Salad with Mushroom and Cucumber recipe