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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 105.4
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 92.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.5 g

View full nutritional breakdown of Mexican Bean Salad calories by ingredient
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Mexican Bean Salad

Submitted by: ROBYNWOLFE

Introduction

Perfect by itself, or wrapped in a tortilla, or spooned on top of a salad of fresh greens! Spice it up with hot peppers or cool it down with fresh corn and avacado. The whole family will love it! Perfect by itself, or wrapped in a tortilla, or spooned on top of a salad of fresh greens! Spice it up with hot peppers or cool it down with fresh corn and avacado. The whole family will love it!
Number of Servings: 10

Ingredients

    1 cup cooked black beans
    1 cup cooked dark red kidney beans
    1 cup cooked cannellini beans (white beans)
    1 cup green bell pepper, chopped
    1 cup red bell pepper, chopped
    1 cup yellow bell pepper, chopped
    1 jalepeno chili pepper, chopped (if desired)
    1 cup red onion, chopped
    1/2 cup extra virgin olive oil
    1/2 cup red wine vinegar
    2 tablespoons fresh squeezed lime juice
    2 tablespoons Splenda (or sugar)
    Salt to taste (if desired)
    1 to 4 cloves minced 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

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Directions

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, Splenda, garlic, cilantro, cumin, and black pepper. Season to taste with salt, hot sauce and chili powder. Pour the dressing over the chopped vegetables and beans and stir until well mixed. Chill thoroughly, and serve cold.

Number of Servings: 10

Recipe submitted by SparkPeople user ROBYNWOLFE.






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