Mexican Bean Salad
Recipe: #3494
December 13, 2011
Categories: Salads, Bean Salad, Side Dishes, Beans, Corn, Brunch, Game/Sports Day, July 4th, Labor Day, Picnic, Potluck Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Kidney Beans, more
"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"
Ingredients
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- FOR THE DRESSING
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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 by Step Method
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
No special items needed.