Mexican Bean Salad
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
Salad 2 cans (15 oz each) black beans, drained, rinsed 1 can (15.5 oz) kidney beans, drained, rinsed 1 can (11 oz) Green whole kernel sweet corn, drained 1 1/2 cups grape tomatoes, each cut in half 1 cup chopped green bell pepper (1 medium) 1 cup chopped red bell pepper (1 medium) 1/2 cup sliced green onions (8 medium) 1/4 cup chopped fresh cilantro Dressing 3 tablespoons white wine vinegar or cider vinegar 3 tablespoons canola oil 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper
1 In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
2 Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Number of Servings: 1
Recipe submitted by SparkPeople user DECEMBERROSE.
2 Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Number of Servings: 1
Recipe submitted by SparkPeople user DECEMBERROSE.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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