Mexican Bean Salad

Mexican Bean Salad

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
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Prep Time 15 mins
Additional 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Salad, Side Dish
Cuisine Mexican
Servings 8
Calories 334 kcal

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.
Keyword Bean, Salad
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