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Mexican Jumping Bean Salad

5 Min
2 Hr

Have you ever seen Mexican jumping beans? They're amazing! And so is this salad, so wait till you see it practically jump out of the bowl onto people's plates. I bet that'll have you jumping for joy!

What You'll Need

  • 3 cups cold cooked white rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans (chick peas), rinsed and drained
  • 2 cans (4 ounces each) chopped green chilies
  • 1 package (10 ounces) frozen peas, thawed and drained
  • 3 celery stalks, chopped
  • 1 medium-sized red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2/3 cup Garlic Garlic Dressing or bottled Italian dressing

What to Do

  1. In a large bowl, combine all the ingredients except the dressing.

  2. Add the dressing and toss gently to coat well.

  3. Cover and chill for at least 2 hours, or until ready to serve.


I like to make this salad the night before I plan to serve it so that the dressing flavors can really penetrate the rice and beans.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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