Mexican Bean Salad
Created by KittenCal on December 13, 2011
- Servings: 10-12
- Prep Time: 24m
- Cook Time: 0h
- Recipe #3494
Ingredients
- 1 can (15 ounce) garbonzo beans (rinsed and drained)
- 1 can (15 ounce) red kidney beans (rinsed and drained)
- 1 can (15 ounce) black beans (rinsed and drained)
- 1 green bell pepper (seeded and chopped)
- 1 small jalapeno pepper, seeded and finely chopped
- 1 can (14 ounce) whole kernel corn (drained, can use 2 cans)
- 1 red onion, chopped (or sliced)
- 2 cups small grape tomatoes
- FOR THE DRESSING
- 1/2 cup oil (vegetable or Canola oil)
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced (can use more)
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/4 cup finely chopped cilantro
- 1 1/2 teaspoon seasoned salt or white salt, or to taste
- Salt & fresh ground black pepper, to taste
- Hot sauce, to taste (optional)
How to Make
-
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.
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Step 3: Just before serving mix in the grape tomatoes.
Nutritional Facts
- 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