Mexican Bean Salad
Salad Beans Bean and Corn Salad
A colorful, spicy, and refreshing bean and corn salad.
Servings per recipe: 8
Calories per serving: 334
Preparation time: 15m
Total cooking time: 1h 15m
Ingredients:
- 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
Directions:
- 1 In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- 2 In 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.
- 3 Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrion facts:
| Total Fat | 14.8g | 23% |
| Saturated Fat | 2.0g | |
| Cholesterol | 0mg | |
| Sodium | 1159mg | 46% |
| Potassium | 438mg | 12% |
| Total Carbohydrates | 41.7g | 13% |
| Dietary Fiber | 10.5g | 42% |
| Protein | 11.2g | 22% |
| Sugars | 6g | |
| Vitamin A | 745IU | |
| Vitamin C | 37mg | |
| Calcium | 86mg | |
| Iron | 4mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 41mg | |
| Folate | 60mcg |
