Mexican Bean salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Beans, black, 2 cup Dark Red Kidney Beans, 2 cup light red kidney bean, 2 cup Cannellini Beans - White Kidney Beans 2 cups Green Peppers (bell peppers), 1 cup, chopped Peppers, sweet, red, fresh, 1 cup, chopped Yellow Sweet Corn, Frozen, 10 ounces kernels Red Onion Raw, 1 cup Extra Virgin Olive Oil, 1/2 cup Vinegar, Red Wine 1/2 cup Lime Juice, 2 Tbsp Lemon Juice1Tbsp Sugar - 2 Tbsp Salt (table), 1 Tbsp Cilantro, raw, 4 tbsp (remove) ground cumin, 1/2 Tbsp Pepper, black, 1/2 Tbsp Hot Sauce, Dash Chili powder, 1/2 tsp
Rinse canned beans.
Add Vegetables, corn and beans to large bowl.
In another bowl mix the rest of ingredients.
Pour dressing over the bean mixture.
Refrigerate at least 4 hours to blend flavors, serve cold. I make the dressing the day before it gives flavors time to blend and it saves time when you put the salad together.
Serving Size: makes about 12 1 cup servings
Add Vegetables, corn and beans to large bowl.
In another bowl mix the rest of ingredients.
Pour dressing over the bean mixture.
Refrigerate at least 4 hours to blend flavors, serve cold. I make the dressing the day before it gives flavors time to blend and it saves time when you put the salad together.
Serving Size: makes about 12 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 246.9
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 787.2 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 7.9 g
- Protein: 10.4 g
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