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Mexican mixed bean salad

Serves: 8+ people
Prep time:

Skill Level:Quick & Easy


  • 1 large green capsicum, finely sliced
  • 1 small red onion, halved, finely sliced
  • 1 x 400g can large red kidney beans, rinsed, drained
  • 1 x 400g can borlotti beans, rinsed, drained 
  • 1 cup (250ml) Campbell’s Real Stock- Vegetable
  • ½ tsp Mexican chilli powder 
  • 2 tbsp tomato paste 
  • 2 tbsp fresh coriander, chopped 
  • 2 tbsp red wine vinegar
  • 1 tbsp oil
  • 1 long red chilli, thinly sliced on an angle


  1. Place capsicum, red onion, kidney beans and borlotti beans into a large bowl.
  2. In a small bowl combine Campbell’s Real Stock, chilli powder, tomato paste, coriander, vinegar and oil. Pour over bean mixture, toss to combine. Cover and refrigerate for 2 hours, stirring occasionally during chilling time.
  3. Garnish with extra coriander leaves and sliced chilli just before serving.