Mexican Bean Salad

10-12
Servings
24m
Prep Time
0h
Cook Time
24m
Ready In


"This is always a huge hit at barbecues and it’s great to take to potlucks, plan ahead there is a 24 hour refrigeration time. Cook time is 24 hour chilling time"

Original recipe yields 10-12 servings
OK
  • FOR THE DRESSING

Nutritional

  • Serving Size: 1 (299.9 g)
  • Calories 568.4
  • Total Fat - 13 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 378.6 mg
  • Total Carbohydrate - 94.2 g
  • Dietary Fiber - 24 g
  • Sugars - 5.8 g
  • Protein - 23.9 g
  • Calcium - 150.3 mg
  • Iron - 7 mg
  • Vitamin C - 41.4 mg
  • Thiamin - 0.8 mg

Step 1

For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.

Step 2

In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions. Pour the dressing over then toss to combine. Season with more salt and pepper if needed. Cover and chill for 24 hours.

Step 3

Just before serving mix in the grape tomatoes.

Tips & Variations


No special items needed.

Related

QueenBea

I made this using 3 cans mixed beans, but forgot to add the tomatoes. It was delicious!!! Next time I will try to remember the tomatoes. Made for the Alphabet Soup Recipe Tag Game.

review by:
(3 Aug 2012)