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I like to refrigerate the salad for an hour to let all the flavors combine. I also like to add a couple of teaspoons of chia seeds and hemp seeds for a nutritional boost. They have no taste but add a ton of good for you nutrients. If you aren’t familiar with these seeds, here are some frequently asked questions and answers about them.
This salad is easy to double or triple. Just use the metrics below on the recipe card. Looking for other easy and delicious salad recipes? Here are some of my favorites:
Wheat Berry Vegetable Salad with Dried Fruit and Walnuts
Lie and Blackberry Fruit Salad
![Mexican Salad | My Curated Tastes](https://mycuratedtastes.com/wp-content/uploads/2020/12/Mexican-Salad-4-768x768.jpg)
It doesn’t get easier than this recipe. It is a complete meal in a bowl. Protein from the beans, fruit, vegetables and good for you olive oil.
Do you like this easy to make recipe? Try some of my other go-to meals that I whip up all week long:
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Mexican Salad
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Bell Peppers (one Red & one Orange for a colorful salad) – chopped
- 1 Bag of frozen corn – thawed
- 1 Can Kidney beans – rinsed
- 3-5 Green onions – chopped
- 1 1/2 Cups of fresh pineapple – chopped (you can use a can if you don’t have fresh)
- ½ 1 Chopped jalapeno
- 1 tbs. Olive oil
- Juice of 2-3 limes
- Salt & pepper
- 1 tsp. Chia Seeds (optional)
- 1 tsp. Hemp Seeds (optional)
Instructions
- Mix everything and chill for at least one hour to meld flavors. ***I like to add a couple of teaspoons of chia seeds and hemp seeds just for nutritional value. There is no flavor and this is totally optional.
- You can increase portions and proportions of ingredients based on what you like.