Mexican Bean Salad

Name: Mexican Bean Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 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

Minutes to Prepare: 15

Number of Servings: 10

Ingredients

1 cup cooked black beans 1 cup cooked dark red kidney beans1 cup cooked cannellini beans (white beans)1 cup green bell pepper, chopped 1 cup red bell pepper, chopped 1 cup yellow bell pepper, chopped1 jalepeno chili pepper, chopped (if desired)1 cup red onion, chopped1/2 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

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.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving