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Tex Mex Bean, Sweet Peppers and Peach Salad

This recipe works for: Salad, Side

Serving Size: 6

  • 1/2 cup (125 mL) frozen corn
  • 1 can (14 oz/398 mL) California Cling sliced peaches
  • 1 can (19 oz/540 mL) mixed beans, rinsed and drained
  • 2 sweet peppers, preferably red and green, cut into bite-size chunks
  • 2 green onions, thinly sliced
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) red wine vinegar
  • 1 large garlic clove, minced
  • 2 tsp (10 mL) chili powder
  • 1/2 tsp (2 mL) each salt and dried oregano leaves
  • generous pinch cayenne pepper
  • 1/2 cup (125 mL) chopped coriander


  1. Thaw corn. Drain peaches, reserving 1 tbsp (15 mL) juice.
  2. Then chop peaches into bite-size chunks and add to a large bowl along with corn, beans, peppers and green onions.



  1. To make the dressing, in a small bowl whisk reserved peach juice with oil, vinegar, garlic, chili powder, salt, oregano and cayenne.
  2. Stir into salad along with coriander. Add more salt and cayenne if needed.
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Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.