Mexican Bean Salad
by Best Nice Deals Team
Mexican Bean Salad
"I prefer to drink my salad to get veggies and other nutrients throughout the day, so smoothies are a staple of my day-to-day diet. They taste delicious even when they are packed with spinach, kale, and healthy superfoods."Beth Behrs
Print Recipe
Ingredients
- 15 ounce can black beans, rinsed and drained
- 15 ounce can kidney beans, rinsed and drained
- 15 ounce can cannellini beans, rinsed and drained
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 10 ounce package frozen corn kernels, thawed
- 1 red onion diced
- ½ cup olive oil
- ½ cup red wine vinegar
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 1 clove garlic crushed
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground black pepper
- ½ teaspoon chili powder or to taste
- 1 dash hot pepper sauce or to taste
Instructions
- Combine beans, bell peppers, corn, and red onion in a large bowl.
- Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
- Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.
Video
NUTRITION
Nutrition Facts
Mexican Bean Salad
Serving Size
8 g
Amount per Serving
Calories
334
% Daily Value*
Fat
14.8
g
23
%
Saturated Fat
2
g
13
%
Sodium
1158.8
mg
50
%
Potassium
437.8
mg
13
%
Carbohydrates
41.7
g
14
%
Fiber
10.5
g
44
%
Sugar
6.2
g
7
%
Protein
11.2
g
22
%
Vitamin A
744.8
IU
15
%
Vitamin C
37.1
mg
45
%
Calcium
86.5
mg
9
%
Iron
4.2
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
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