Chile-Spiced Bean Salad

Antique Picnic Basket

Chile-Spiced Bean Salad

A bit of chile mingles with corn and three kinds of beans in this colorful salad that stays crisp for hours. 


Spicy Dressing

2 Cups Red Kidney Beans

2 Cups Pinto Beans

2 Cups Garbanzo Beans

2 Cups Whole Kernel Corn

1 Sliced Large Celery Stalk

5 Sliced Green Onions (Including Green Tops)

1/4 Cup Chopped Parsley

1/2 Cup Diced Green Chiles

Prepares the Spicy Dressing and set aside (recipe below).  In a large-size bowl combine the kidney beans, pinto beans and garbanzo beans.  If you are using canned beans then make sure to drain and rinse them.  Add the corn to the beans and mix.  Add the celery, onions, parsley, and chiles. Combine well.  Pour the dressing over the salad mixture and mix well.  Cover with plastic wrap and place in the fridge for at least 6 hours.  Makes 8 servings.

Spicy Dressing:

3/4 Cup Olive Oil

1/4 Cup Wine Vinegar

1 Minced Garlic Clove

3/4 Teaspoon Kosher Salt

1 Teaspoon Chili Powder

1 Teaspoon Oregano

1/4 Teaspoon Ground Cumin

1/2 Teaspoon Freshly Ground Pepper

In a 2 cup glass measuring cup, stir together the olive oil, wine vinegar, garlic, kosher salt, chili powder, oregano, cumin, and pepper.  Mix well to combine.  


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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