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Mexican Bean Salad Recipe

Recipe by: 106a802496d678ba

"A colorful, spicy, and refreshing bean and corn salad."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In1 h 15 m
  • 1In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • 2In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  • 3Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Ingredients
  • 8 servings
  • 334 cals
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder
Nutrition

Amount per serving ( 5 total)

  • Calories:
    334
    17%
  • Fat:
    14.8
    23%
  • Carbs:
    41.7
    13%
  • Protein:
    11.2
    22%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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