Mexican Bean Salad

Name: Mexican Bean Salad Recipe
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 15-oz. can of kidney beans low sodium; 1 15-oz. can of black beans low sodium; 1 green bell pepper diced; 1 red bell pepper diced; 1 cup frozen corn kernels; 1/2 cup chopped celery; 1 zucchini chopped; 1/2 red onion finely diced; Dressing:; 2 tablespoons fresh lime juice; 1/2 cup red wine vinegar; 1/4 cup olive oil; 2 tablespoons sugar (or equivalent amount of Splenda); 1/2 teaspoon salt; 1 clove minced garlic; 1/4 cup finely chopped fresh cilantro; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 1/2 teaspoon chili powder

Minutes to Prepare: 10

Number of Servings: 12

Ingredients

1 15-oz. can of kidney beans, low sodium1 15-oz. can of black beans, low sodium1 green bell pepper, diced1 red bell pepper, diced1 cup frozen corn kernels1/2 cup chopped celery1 zucchini, chopped1/2 red onion, finely dicedDressing:2 tablespoons fresh lime juice1/2 cup red wine vinegar1/4 cup olive oil2 tablespoons sugar (or equivalent amount of Splenda)1/2 teaspoon salt1 clove minced garlic1/4 cup finely chopped fresh cilantro1 teaspoon ground cumin1 teaspoon ground black pepper1/2 teaspoon chili powder

Directions

Makes about 12 1-cup servings.

Drain and rinse beans and add to large bowl.

Chop bell pepper, onion, celery, and zucchini and add to bowl.
Add frozen corn, thawed.

In small bowl, whisk lime juice, red wine vinegar, olive oil, sugar (or Splenda if you prefer), minced garlic, finely chopped cilantro, ground cumin, black pepper, salt, and chili powder.

Add to veggies. Marinate several hours or over night. Keeps for several days.

Number of Servings: 12

Recipe submitted by SparkPeople user GO_ROBIN.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving